Characteristics of Tanzanian Coffee Beans Flavor Description Processing Method Taste Origin Introduction

A brief introduction to the producing area of Taste of Tanzania Coffee Bean by description of Flavor

Tanzania AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually it is mildly acidic and evenly stimulates the taste buds in the middle and 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, invite friends to sit around and taste it, and suddenly feel fragrant and full of tongue. its quality is much better than the instant coffee we often drink. Coffee from Tanzania has long been loved by Europeans and joined the ranks of famous products.

Tanzania coffee beans are absolutely comparable to neighboring Kenya, but the quality of coffee in the country is not strictly controlled, and carelessness in many processes often destroys the quality of coffee (such as transportation). Good quality Tanzanian coffee beans are divided into AA and A grade.

The raw beans of this Tanzanian AA coffee bean look neat and have a delightful light green. The roasted Tanzanian AA coffee beans are plump, granulated and similar in shape to Bourbon.

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?