Information on the origin of Kilimanjaro coffee, steps to determine whether Kilimanjaro coffee beans are fresh

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Origin information

Mount Kilimanjaro is located in northeastern Tanzania and south of the Great Rift Valley, 225km south of Nairobi, between the equator and 3 °S, the watershed between Tanzania and Kenya, the highest mountain range in Africa, volcanoes and snow-capped mountains at the same time. The main body of the mountain extends nearly 80 kilometers from east to west and is mainly composed of three extinct volcanoes, Kibo, Mawensi and Sheila, covering an area of 756 square kilometers. Its central volcanic cone Hulu Peak, 5895 meters above sea level, is the highest point in Africa.

Mount Kilimanjaro is known as the "roof of Africa", and many geographers call it the "king of Africa". The main body of the mountain tilts to the plain below with a typical volcanic curve, the height of the plain is about 900 meters above sea level, and the top of the mountain is covered with ice and snow all the year round, but the glacier melting phenomenon is very serious. The mountain is surrounded by forests and is home to many mammals, some of which are endangered.

Mount Kilimanjaro has been designated as a national park in 1968, with wild plants and wild animals inhabiting the hot, warm and cold zones. The United Nations Educational, Scientific and Cultural Organization added it to the World Cultural and Natural Heritage Conservation list in 1981.

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".

Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. It is also necessary to cut off old branches so that they can grow new ones to maintain the quality of coffee beans. Coffee bean processing plants are well equipped; coffee beans are an important economic crop in Tanzania, and the local zhengfu attaches great importance to this industry.

Mount Kilimanjaro in Tanzania has typical African bean characteristics more than 5,000 meters above sea level, thick texture, milder acidity than Kenya, uniform acid tapping on the taste buds, wet fragrance, mild milk sweetness when sucking, the dark acidity is immediately covered by mild milk sweetness, the sweetness instantly harmonizes the bitter taste, and the texture is very clean, Huigan is very obvious.

After drinking Kilimanjaro coffee, I always feel a soft and mellow earthy smell around my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee". Kilimanjaro AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. It is usually more acidic than Kenya coffee and evenly stimulates the taste buds in the middle and 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. The famous coffee brands in Tanzania are Africafe, Tanica Cafe, Kilimanjaro and so on, and their quality is much better than the Nestle coffee we often drink.

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.

Its particles are full, the flavor is pure, full-bodied and refreshing, and the quality in all aspects is excellent. It is usually more acidic than Kenya coffee and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. Then grind it into a fine powder, soak it in a pot of boiling water, and call on friends to sit around and taste it.

There are several steps to determine whether the beans you buy are fresh or not:

1. Grab a handful of coffee beans and feel whether they are solid beans with the palm of your hand.

2. Whether it is enough to smell the aroma close to the nose.

3. Put a bean into your mouth and bite it twice. There is a clear sound indicating that the bean is well preserved and not damp.

If you want to buy a single Kilimanjaro coffee bean, grab a handful in the palm of your hand, in addition to the above judgment, but also look at whether the color, grain size and shape of each bean are similar, so as not to buy mixed beans. If you buy mixed beans, it is normal to have different colors, grain sizes and shapes.