Flavor characteristics of Tanzanian Coffee comparison between Kilimanjaro coffee and traditional Tanzanian coffee

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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. Important producing areas in the north close to the Kenyan mountains, coffee farmers grow coffee accounts for 85%, local coffee farmers grow between 1300-2000m above sea level, its coffee flavor is different from the neighboring Ethiopia and Kenya personality, with two national characteristics, thick body good fruit and flower aroma.

In this batch of Kilimanjaro volcano pearl beans, coffee produces about 3 to 5% of the beans, which is relatively rare. Using water washing treatment, it has a soft acidity, low acidity and round taste similar to Kenya coffee red wine, and medium consistency. The quality is comparable to that of Kenya. in addition to the lingering finish, it also has both fruit aroma and fruit acid. the acidity is milder than Kenya. apricot fruit and dates are round, sweet and smooth, with spices and malt chocolate.

Country: Tanzania

Producing area: the northern highlands of Mount Kilimanjaro

Grade: pill beans

Treatment: washing

Altitude: 1400 to 1600 m

Variety: Arabica

Baking: the end of an explosion

Flavor: black 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 to soft fruit acid with temperature drop, obvious sweet taste and caramel flavor