Variety of Kilimanjaro Coffee, Brand recommendation and Manor introduction

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Variety of Kilimanjaro Coffee, Brand recommendation and Manor introduction

The shining mountain in the distance is covered with red gems, bringing wealth to the people and joy to the gluttons. Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee and is mainly produced around Mount Kilimanjaro.

Land: Tanzania.

Wind: the palate is mellow and simple, bright and slightly sour, rich and round, with a long finish.

Aroma: full and rich fruit aroma.

It: Mount Kilimanjaro stands on the plain of Tanzania, Africa. It is the highest mountain in Africa. The summit is covered with snow all the year round, which means "shining mountain" in local language. Kilimanjaro's coffee harvest season is in winter, which is one of the top representatives of AA coffee beans in Tanzania. It is bred by volcanic ash and made by nature.

Kilimanjaro, Kilimanjaro (Clemangaro) (Clemangaro) is produced in the most suitable environment for growing coffee in the mountain and steppe of Tanzania.

Kilimanjaro AA can be said to be very representative of African coffee.

When drinking a single product, the instant strong sour taste and astringent taste are the most suitable to boost the spirit.

When deploying, if you join Colombia or Brazil, you can improve the sense of hierarchy and richness.

Aroma: aroma of roasted hemp

Flavor presentation: feel a very strong sour taste

Bitterness: feel the exhilarating and continuous throat rhyme

Except for round beans, there are 8 grades of "AA", "A", "B", "AF", "C", "TT", "F" and "E" according to the size of the sieve and the weight of beans.

The Tanzania Coffee Agency is responsible for the production and sale, as well as coffee-related activities.

Therefore, under effective planning and management, its quality has been able to maintain a good reputation in various coffee exporting countries.

Mount Kilimanjaro (Mt Kilimanjaro), the highest peak in northeast Africa in Tanzania, was first introduced to Bourbon coffee in 1893. The raw bean is mainly treated with water washing, and the high-altitude Tanzanian coffee is of good quality, just like Kenya has active and bright acidity.

The coffee producing areas in Tanzania are Moshi, Mbeya and other producing areas around the foothills of Kilimanjaro in the north, and the Songea-Ruvuma area where the Ruvuma river flows to the south. The style is slightly different due to the different growth topography.

The coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruit aromas, which is different from the coffee near Mount Kilimanjaro in the north.

Mount Kilimanjaro, located in northeastern Tanzania, is the largest coffee producing area in Tanzania, accounting for 75%. Coffee beans in Tanzania are of extraordinary quality. The important producing areas are in the mountains near Kenya in the north. Coffee farmers account for 85% of coffee growers. Local coffee farmers grow coffee between 1300 and 2000m above sea level. Its coffee flavor is different from that of neighboring Ethiopia and Kenya. It has the characteristics of two countries, good thickness, good body and fruit and flower aroma.

In this batch of Kilimazaro volcano pearl beans, the proportion of coffee producing round beans is about 3 to 5%, which is relatively rare. The use of water washing treatment, similar to Kenyan coffee as red wine texture of soft acid, low-key acidity round taste, and medium consistency. Although the taste of high-quality Tanzanian beans is similar to that of Kenya, its overall quality is similar to that of Kenya. in addition to its lingering aftertaste, it also has both fruity and acidity, and its acidity is weaker than that of Kenyan. apricot fruits, nuclear dates are round and sweet, with spices and malt chocolate.

* Flavor: Wumei plum red currant red wine is sour with lemon flavor, strong and long-lasting fruit aroma, overall flavor is balanced and supple, thick body is high, sweet jujube sweet malt chocolate flower layer is complete, the latter section of caramel is sweet and mellow, and the fruit acidity changes to softness with the decrease of temperature, more obvious feeling of sweetness and caramel aroma balanced acid softness and mildness.

* Baking: an explosion

Country: Tanzania

Producing area: the northern highlands of Mount Kilimanjaro

Grade: FAQ round beans

Treatment: washing and sun drying

Altitude: 1400 Murray 1600m

Variety: Bourbon & Kent

About 17% of the foreign exchange of Tanzania's economy is generated by coffee, which is mainly produced around MountKilimanjaro near Arusha in the northeast, Mount Kilimanjaro, the highest peak in Africa with perennial snow. Kilimanjaro coffee, one of the top representatives of Tanzania's AA coffee beans, is bred by volcanic ash and made by nature. The coffee has a unique cocoa fruit aroma and a strong glycolic degree.

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. The earliest coffee was introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow 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 government attaches great importance to this industry.

Kilimanjaro Coffee-characteristics

Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Medium baking will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending.