A brief introduction to the treatment method of grinding degree and baking degree of high-quality coffee beans in Tanzania

Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (Kilimanjaro Cooperative Union, referred to as KNCU). Tanzanian coffee is sold by the Tanzanian Coffee Management Council (Tanzanian Coffee Marketing Board, TCMB) to private exporters by auction. In the 1980s, most coffee sales in Tanzania shifted from auctions to being sold directly to the Tanzania Coffee Management Committee.

That has changed and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future, when coffee will be graded in different ways in order to attract buyers from Germany, Finland, the Netherlands, Belgium and Japan.

Flavor: full-bodied and refreshing, with lower acidity than Kenyan coffee, pure flavor and aroma

Suggested baking method: medium baking

After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee".

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.