Kilimanjaro coffee taste, Kilimanjaro coffee evaluation criteria

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Unlike ordinary coffee with a slightly bitter taste, Kilimanjaro is brewed with jam, with the slightly sour fruit when it is green and sweet after ripening, with a taste of innocence and vicissitudes of life.

Mount Kilimanjaro is the highest peak on the African continent and the only snowy peak on 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 above has a strong aroma after baking. Suitable for use as a single product or iced coffee.

Kilimanjaro coffee produced in Tanzania is a kind of coffee without sour taste, which is of good quality and rich aroma, so it is suitable for blending comprehensive coffee.

Product evaluation standard

Taste-smooth, rough, etc.

Particles-too light, too heavy, etc.

Acidity-slightly sour, over-acidic in the upper part, etc.

Freshness-- from old to fresh

Defects-acidic, grassy, moldy, etc.

Coffee cups-fiber baked, washed, burned, old cups, etc.

Overall assessment-peaceful, rich, bitter, etc.

Fragrance-- from weak to strong

Fullness-not full enough to be quite full