Simple, straightforward and enthusiastic coffee cultivation in Tanzania: a brief introduction to climate and altitude

Coffee is one of Tanzania's main cash crops, ranking fourth after cotton, tobacco and cashew nuts among Tanzania's export crops, mainly exported to Italy, Japan and the United States. Coffee exports occupy an important position in Tanzania's national economy. Tanzania's main coffee-producing area is located at the foot of Mount Kilimanjaro, which has rich volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was introduced from Kenya by Christians. Coffee trees must be carefully cared for, weeded, fertilized, and old branches must be cut off to grow new branches to maintain the quality of coffee beans. The processing plant is located near the town at the foot of the mountain, which is convenient for processing coffee beans. Many of the farm owners are families who have migrated here for generations. Farm owners are Indian, Nordic, English, and of course local, but most of them are small farms. However, farm and treatment yard managers are mostly local. Labor is cheap in Tanzania, so much of the work of tending farms, pruning and maintaining coffee plantations depends on manual processing rather than machines. During the coffee growing season, coffee workers 'job is to manually inspect and pluck leaves that are sick or infested. Coffee processing in Tanzania is highly manual, but it also creates jobs for locals and increases family income. Workers were paid by the amount of coffee they picked, and small farm women would bring coffee to the farm in bags they made by hand.

The coffee beans produced from here are all Kilimanjaro coffee exports, but in addition to Kilimanjaro Mountain, there are several major coffee producing areas in Tanzania, and there are many small farms operating in other areas. Most small farms also have several hundred acres of planting area. Some have their own washing equipment and bean drying fields, but the graded treatment still needs to pass through large processing plants. Tanzania has a long history of growing coffee, and even small farms can handle good quality coffee beans.

Drinking tanzanian coffee, especially peaberry, is always impressive. Coffee is as simple, straightforward and warm as tanzania's national character. Its refreshing acidity and medium body complement sweet citrus and floral aromas. This coffee tastes great both hot and iced. With orange or berry, it will show its bright flavor. You can feel: different ethnic groups produce different coffee flavors, and the same land breeds coffee trees and people at the same time.

Tanzania's famous coffee brands are Africafe, Tanica Cafe, Kilimanjaro, etc., and their quality is much better than the Nespresso coffee we often drink. Tanzanian coffee has long been loved by Europeans and ranks among the famous brands. Europeans give Tanzania coffee the nickname "coffee gentleman", Chinese coffee connoisseurs will it and "coffee king" blue mountain,"coffee lady" mocha and called "coffee three swordsmen".

Tanzania's coffee beans are of exceptional quality. They are grown in the Moshi region near Mount Kilimanjaro. The mountain areas between 3,000 and 6,000 feet high are the best places to grow coffee. Fertile volcanic ash gives the coffee a strong texture and soft acidity. It exudes a delicate fragrance, and contains wine and fruit aromas, aftertaste is endless. After drinking Kilimanjaro coffee, you will always feel a soft and mellow earthy taste at the corner of your mouth. Coffee gourmets often use words like "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee." Kilimanjaro AA is the highest level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. It is usually milder in acidity than Kenyan coffee and stimulates the middle and sides of the tongue evenly, feeling a bit like the sourness of tomatoes or soda. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water on a pot, call friends around to taste, suddenly feel fragrant overflowing, mouth fluid.