Where are the flavor characteristics of Tanzanian coffee? description of coffee flavor in Kilimanjaro Mountain

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Mount Kilimanjaro, the highest peak in northeast Africa in Tanzania, was first planted in 1893 with bourbon coffee, and the green bean treatment method is mainly water washing. Good quality high-altitude Tanzanian coffee, just like Kenya, has active and bright acid.

Tanzania coffee producing areas in the north are Moshi, Mbeya and other producing areas around the foothills of Mount Kilimanjaro, and in the south are Songea-Ruvuma areas where the Ruvuma River flows. Due to the different growing terrains, the styles are slightly different.

Coffee grown in Ruvuma region of south-west Tanzania has a bouquet and fruity aroma, which is different from coffee grown in the northern region near Kilimanjaro Mountain.

Kilimanjaro is located in the northeast of Tanzania and is Tanzania's largest coffee producing area accounting for 75%. Tanzania's coffee beans have extraordinary quality. The important producing area is in the mountainous area close to Kenya in the north. Coffee farmers grow coffee 85%. Local coffee farmers grow coffee between 1300-2000m above sea level. Its coffee flavor is different from that of Ethiopia and Kenya. He has the characteristics of the two countries. The body thickness is good and the fruit flower aroma is good.

The proportion of round beans produced by coffee in this batch of Gili Mazaro Volcano is about 3 to 5%, which is relatively rare. It is washed and has a red wine texture similar to Kenya coffee, with a soft acidity, a low acidity and a round taste, and a medium viscosity. The quality of Tanzania beans is similar to Kenya, but the overall quality can reach Kenya. In addition to the lingering charm, the fruit and fruit acids are also combined. The acidity is weaker than Kenya. The coffee is milder. The apricot fruit and dates are round and sweet, with slight spices and malt chocolate.

Flavor: Black plum red currant red wine texture acid with lemon aroma, fruit aroma lasting, overall flavor balanced acidic soft, thick body, jujube sweet malt chocolate flower layer integrity, the latter section caramel sweet and mellow, with the temperature of the acid to soften, more obvious feel sweet and caramel thick alcohol balanced acid soft

Baking: one explosion

Country: Tanzania

Region: Northern Highlands of Mount Kilimanjaro

Level: FAQ Round Bean

Treatment: washing, sun drying

Altitude: 1,400 - 1,600 m

Breed: Bourbon & Kent