Brief introduction of Taste characteristics and Flavor description of Tanzania Coffee Bean

Brief introduction of Taste characteristics and Flavor description of Tanzania Coffee Bean

Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans. Coffee bean processing plants are well equipped; coffee beans are an important economic crop in Tanzania.

Tanzanian coffee is a kind of Central / East African water-washed (wet-treated) coffee beans, which is characterized by bright acidity and wild flavor. Kenyan coffee is undoubtedly the best coffee of this kind. Garden beans are usually singled out and sold at a higher price, but their performance in the cup is often unsatisfactory, making people feel that it is not worth it. Tanzania green beans, as a new type of coffee beans, sell very well in the United States, so many roasters have accepted this reality. Indeed, Tanzanian coffee has great potential, but it often misses the expression period of the best flavor because of the long transportation process. Because the coffee industry in Tanzania does not have the same infrastructure as Kenya, it is very possible that coffee beans have become old beans in containers on the way to the port. I can often brew the perfect flavor of this kind of coffee, but the aged beans have completely lost their flavor for a few years. So please keep in mind that if there is a newly arrived Tanzanian coffee on the supply list, it will make me very excited, because this batch of coffee must be very good. Mt in northern Tanzania. Good Tanzanian coffee is produced in the Kilimanjaro,Moshi and Mbeya areas, as well as in the Sogea area near the Ruvuma River and the Ruvuma basin in the south.

Usually its acidity is relatively mild, after the entrance, it evenly stimulates the taste buds in the middle and both sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, and invite friends to sit around and taste it.