Introduction to baking of Kilimanjaro coffee beans in Tanzania

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Kilimanjaro Coffee (Kilikmanjaro Coffee) is produced in Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste. Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee. It is mainly produced in the Kilimanjaro volcano region, the highest peak of perennial snow in Africa.

And Kilimanjaro coffee, is one of the top representatives of Tanzania AA coffee beans, bred by volcanic ash, nature's achievements of beans, coffee with a unique cocoa fruit aroma, with a strong degree of glycol.

Some of the coffee trees planted at the foot of Mount Kilimanjaro 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. And old branches must be cut off to grow new ones to maintain the quality of coffee beans, so coffee bean processing plants in Tanzania are well equipped; coffee beans are an important economic crop in Tanzania.

Tanzanian coffee is usually milder 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 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. Europeans give Tanzanian coffee the nickname "coffee gentleman", and coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

Origin: AA Kilimanjaro, Tanzania

Variety: bourbon

Treatment: washing

From Mount Kilimanjaro, the highest mountain on the African continent, mountains ranging from 3,000 to 6,000 feet in height; full-bodied and refreshing, with low acidity, balanced taste and attractive aroma, it is an absolutely worthwhile enjoyment.

Dripping the urban baking degree of Tanzania AA, the entrance does not have any unpleasant taste, insipid, but very balanced and full-bodied. Drinking coffee is like looking at life, what is happiness? every day is light is very happy. Tanzania AA coffee beans are such coffee. The characteristics of Tanzanian coffee:

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.

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.