Kilimanjaro and Kilimanjaro Coffee Kilimanjaro Coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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. Anyone who has read the Coffee Workshop official account article or has done 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.

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.

Kilimanjaro volcano pearl round beans, coffee produces about 3% to 5% of round beans, 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.

END