Description of flavor and flavor of PB round bean coffee in northern Kilimanjaro, Tanzania

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Mount Kilimanjaro (Mt Kilimanjaro), the highest peak in northeast Africa in Tanzania, was first introduced to Bourbon coffee in 1893. The raw beans are mainly treated with water washing and high-quality high-altitude coffee, just like Kenya has active and bright acidity. In the north of Tanzania, there are Moshi, Mbeya and other producing areas around the highlands of Mount Kilimanjaro, and to the south is the Songea-Ruvuma area through which the Ruvuma River flows. Due to different growth topography, the style is slightly different. 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 is in northeastern Tanzania and accounts for 75 per cent of Tanzania's largest coffee producing region. Coffee beans are of extraordinary quality. The important producing areas are close to the mountains of Kenya in the north. Coffee farmers account for 85% of coffee growers. Local coffee farmers grow coffee between 1300 and 2000m above sea level. Their coffee flavors are different from those of Ethiopia and Kenya. They have the characteristics of two countries, and the body is thick and fruity.

In this batch of Kilimanjaro volcano pearl beans, coffee produces about 3 to 5% of the beans, which is relatively rare. The use of water washing treatment, similar to the texture of Kenyan coffee red wine acidity soft, low-key acidity round taste, and medium consistency. The quality is comparable to that of Kenya, with both fruity and acidity in addition to the lingering aftertaste. The acidity of coffee is milder than that of Kenya. Apricot fruits and dates are round and sweet, with spices and malt chocolate.

Country: Tanzania

Producing area: the northern highlands of Mount Kilimanjaro

Grade: pill beans

Treatment: washing

Altitude: 1400 Murray 1600m

Variety: Arabica

* Baking: the end of an explosion

* Flavor: Wumei plum red currant red wine with strong and long-lasting fruit aroma, balanced acidity and supple overall flavor, high body, sweet jujube sweet malt chocolate turns soft with temperature drop, obvious sweet taste and caramel flavor