A brief introduction to the Origin, Development, History and Culture of Fine Coffee beans in Tanzania

Product features:

Bouquet: floral scent, clean and delicate lemon aroma. Clean, full, it is mild and not exciting

Scent after extraction: a variety of flower scents

Taste:

The acidity is bright, the palate is mellow, and thanks to the rich volcanic soil, it has the sweetness of mineral water, and because we use medium baking techniques, it tastes smooth and elegant with acidity. The whole is softer.

Ethiopia is also a major exporter of coffee to Japan, but coffee beans have been detected for pesticide residues, with exports falling from 30000 tons in 2008 to almost zero in 2009. On the other hand, the pesticides used in coffee production in Ethiopia do not exceed the Japanese standards, and the Ethiopian government is contaminated by jute bags used to transport coffee because they are used repeatedly and contain different things. The Ethiopian government has burned all sacks throughout the country and ordered that only new sacks can be used. But the shortage of new sacks has become one of the key problems in solving the Ethiopian coffee trade.

In its report, Promar discusses in detail the situation of coffee production, processing, policy and trade in the coffee industry in Ethiopia and Tanzania, and discusses key issues that can be addressed by international donors or private investors in the coffee industry in both countries.

Japan has long been the main export market for Tanzania and Ethiopia. But in recent years, the decline in exports from both countries to Japan has affected their coffee industry as a whole. Coffee producers are already vulnerable to fluctuations in coffee prices, climate change and problems in the coffee marketing system, making it difficult to get out of poverty by producing coffee