Description of flavor and flavor of FAQ 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 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