Flavor characteristics of information materials in coffee producing area of Mount Kilimanjaro in Kilimanjaro, Tanzania

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When it comes to coffee-producing regions in Africa, what countries do you think of? Is Ethiopia the earliest birthplace of coffee? Is Kenya famous for its sour coffee? Or Rwanda, which is famous for the floral and fruity aromas of coffee? The author does not intend to introduce the above well-known coffee producing areas in this article, but would like to use this article to introduce the first-class spring of African coffee: Tanzania.

Mount Kilimanjaro and Kilimanjaro Coffee

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. When it comes to Tanzanian coffee, we must mention the coffee produced in Mount Kilimanjaro. Located in northeastern Tanzania, it is the highest mountain in Africa. As early as 1893, missionaries introduced bourbon coffee for planting. Extreme and unique climatic conditions are the treasure of growing coffee. Today, the coffee produced in Mount Kilimanjaro is definitely the best representative of Tanzania and accounts for 75% of the coffee production in Tanzania.

You may ask, what are the advantages or special conditions for the growth of Kilimanjaro coffee? This is because Mount Kilimanjaro is not only the highest mountain in Africa, but also a mountain formed after a volcanic eruption, making it the second largest crater in the world. Friends who have a lot of research on coffee should know that the soil of volcanic ash is an excellent nourishment for coffee beans. On the other hand, the volcanic soil of the Kilimanjaro mountain is fertile, weakly acidic and well drained, and the combination of climate and geology makes the coffee flavor rich.

In addition, Africa always gives the impression that the temperature is hot and the humidity is dry all the year round. This is really a big misunderstanding. Take Mount Kilimanjaro as an example. Although the temperature in the mountain can be as high as 59 degrees Celsius, the peak can be covered with snow all the year round, up to minus 34 degrees Celsius, so Mount Kilimanjaro is also known as the "equatorial snow peak." In terms of rainfall, the annual precipitation in the river valley can reach 800mm to 900mm; the mountains are cool and rainy, with an annual rainfall of 1600 to 1800 mm on the windward slope. Growing in the climatic and geographical environment provided by this "equatorial snow peak", one or two can guess how the flavor of coffee is particularly.

In terms of round beans from Mount Kilimanjaro in northern Tanzania, it is true that compared with coffee beans from Kenya or Ethiopia, this coffee is neither as sour as Kenya nor as fragrant as Ethiopia. However, her soft and gentle acidity is as sweet and elegant as red wine. If it is roasted in a medium and light degree, its refreshing and smooth acid, orange fruit aroma, and sweet mixed with guava and sucrose, the flavor will change slightly with the change of temperature, so it is a kind of coffee with great character. If baked deeply, there will be an extra round layer: the sweetness of figs, the sweet and steady taste of caramel, and the high cleanliness will enhance the overall flavor of the coffee.