Tanzanian coffee brand, how about Tanzanian coffee?

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Coffee from Tanzania has long been loved by Europeans and is among the most famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

Mount Kilimanjaro in Tanzania is 5895 meters above sea level and connected to Mount Meru. It is the main production base of Kilimanjaro coffee. Mount Kilimanjaro is the highest peak on the African continent and the only snowy peak on the earth located on the equatorial line. It is "the roof of Africa" and "Snow White on the equator". The rich volcanic ash gives the coffee here a strong texture and soft acidity, with the characteristics of typical African coffee beans. Kilimanjaro AA is the highest grade of beans with high quality in all aspects. Medium or more moderate after baking has a strong aroma. It is suitable for use as a single product or iced coffee.

Tanzanians still maintain a lot of coffee tradition, and most of the time they collect ripe and fallen fruit under coffee trees, which will somewhat damage the quality of coffee. They have been using the sun method to treat the coffee beans, rarely using the water washing method, which allows the coffee beans to absorb the aromatic substances of the flesh, so the fruit flavor is stronger.

Producing country: Tanzania

Grade: AA

Planting area: Ngoro

Label: Ngoro Monastery

Treatment method: wet treatment

Appearance: 6ddeband 300grr 18SCR 17-grr

Variety: Arusha, bourbon

Note: this is a coffee produced and processed by the monastery. The owners and administrators of the manor are the nuns of the Ngoro monastery. The manor is located at Pinjun altitude 1800MTS, Africa's famous Ngoro volcano. The dry aroma has bright sweetness, with pear, apple and slight floral aromas. The wet aroma has a simple texture, with fresh alfalfa and apricot aromas. The palate has lively acidity and nutty flavors, accompanied by strong sweetness and fruity aromas. Dry aroma (1-5): 3.6

Wet aroma (1-5): 3.7

Acidity (brightness) (1-10): 8.9

Taste (layered) (1-10): 8.7

Taste (alcohol thickness) (1-5): 3.6

Aftertaste (residue) (1-10): 8.6

Balance (1-5): 1

Basic score (50): 50

Total score (maximum 100) 88.1:

Strength / main attributes: medium intensity / bright flower and fruit flavor, slight nutty flavor

Recommended baking degree: city+ or full city+

Contrast: typical East African coffee with Kenyan flavor