Description of Taste and Flavor of Tanzanian Coffee
Description of Taste and Flavor of Tanzanian Coffee
Tanzania is rich in mineral resources. By 2014, the major minerals identified include gold, diamond, iron, nickel, phosphate, coal and various gemstones, ranking fifth in Africa in total. Tanzania also has huge natural gas reserves. According to official data released by Tanzania, Tanzania has proven natural gas reserves of 44 trillion cubic feet, and the total reserves are expected to reach at least 200 trillion cubic feet.
Due to geographical location as well as economic and political reasons, people outside Tanzania believe that Dar es Salaam is the capital of Tanzania. In fact, Dar es Salaam is not the capital of Tanzania. It was the capital of German East Africa from 1891 to 1916. It was the capital of Tanganyika from 1961 to 1964 and later the capital of Tanzania. In 1974, the Tanzanian Parliament decided to move the capital to the inland town of Dorma.
Mount Kilimanjaro in Tanzania is 5895 meters above sea level and connected to Mount Meru. It is the main production base of Kilimanjaro coffee. Mount Kilimanjaro is the highest peak on the African continent and the only snowy peak on the earth located on the equatorial line. It is "the roof of Africa" and "Snow White on the equator". The rich volcanic ash gives the coffee here a strong texture and soft acidity, with the characteristics of typical African coffee beans. Kilimanjaro AA is the highest grade of beans with high quality in all aspects. Medium or more moderate after baking has a strong aroma. It is suitable for use as a single product or iced coffee.
The coffee cups made in Songea are well-behaved, reflecting the common characteristics of "northern" coffee. However, the coffee produced by Kibo has lost this characteristic because of the loss of flavor during transportation. Songea tastes clear and unrestrained, although it is still slightly more relaxed and mild than Kenyan coffee. This season, Nkoanekoli and Ngorongoro have also joined the ranks of coffee cultivation, which represents the development of coffee cultivation in other regions. However, there is a place where the coffee is stale and tasteless, with no performance in the cup. We have tested some garden beans, and they all have obvious "transportation problems", that is, the flavor of coffee beans has been lost in the course of transportation. But the problem is that although Tanzania is aware of the problem and has paid extra for it, the quality of coffee beans has not improved. So what can we do to encourage people to make mistakes and try their best to prevent the quality defects of coffee beans caused by transportation, so that their flavor can be better reflected?
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