Introduction to the flavor characteristics of Kilimanjaro coffee beans

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Tanzania is a coffee-producing country in Africa. Although it is not famous, the quality of the coffee is impressive. Although Qianjie rarely evaluates Tanzanian coffee, one of the reasons is that no coffee can highlight the flavor of the producing area, but this time the Kilimanjaro coffee is different. Kilimanjaro is one of the most important coffee growers in the country, and the other is Arusha. Why is Kilimanjaro one of the important planting places? According to Qianjie, Kilimanjaro is nearly 6000 meters above sea level alone. Mount Kilimanjaro is a famous snowy peak on the African continent. It is located on the equatorial line and is known as the "roof of Africa". The mountain peak has fertile volcanic soil, and the high-altitude temperature difference gives Kilimanjaro coffee its delicate texture and soft acidity, which is the characteristic of African coffee, so it can be seen that Tanzanian coffee is still waiting to be discovered in the front street.

Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow to maintain the quality of coffee beans. Coffee bean processing plants are well equipped; coffee beans are an important economic crop in Tanzania, and the local government attaches great importance to this industry.

From the highest peak of Africa, known as the ridge of Africa, the Kilimanjaro hillside region, sunny climate, coffee is rich in thick fruit aromas and a hint of peach. Kilimanjaro coffee is produced in Mount Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste, so it is suitable for the preparation of comprehensive coffee. The coffee beans are of extraordinary quality and are produced in the Mohi district near Mount Kilimanjaro. The mountain area with a height of 3,000 to 6,000 feet is the most suitable area for growing coffee. Fertile volcanic ash gives the coffee here a strong texture and soft acidity.

It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. After drinking Kilimanjaro coffee, I always feel a soft and mellow earthy smell around my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee". Kilimanjaro AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are superior.

Variety

Qianjie coffee Tanzania Kilimanjaro coffee variety is bourbon. Bourbon is also a natural variety native to Yemen. Its name comes from the island of Bourbon, where it was originally planted, which is now Reunion. During the French colonial period, the French often exported this kind of coffee overseas, especially in the United States. Bourbon coffee fruit is short and round, with high density of pulp and seeds. Bourbon coffee usually has high sweetness and bright acidity. The output of bourbon coffee is 20-30% higher than that of iron pickup, but it is still regarded as a low-yield bean seed and is also vulnerable to rust leaf disease.

Washing treatment

Qianjie Coffee, a Tanzanian Kilimanjaro, is washed. Tanzanian coffee is mostly washed. After picking, coffee farmers will send the coffee fruit to the nearest processing plant for processing.

The treatment steps of the water washing method are as follows: 1. The impurities in the coffee fruit are screened and removed, the coffee pulp and exocarp are removed, and the pectin layer on the inner pericarp is removed by fermentation. 4, clean and then dry.

Grading system

Coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening, let the raw coffee beans pass through the screen with fixed-size holes. The larger the number of the screen, the larger the particles of the raw coffee beans.

AA grade: particle size (Screen Size) between 17mm and 18mesh (7.20mm screen)

AB grade: particle size (Screen Size) between 15mm and 16mesh (6.8mm~6.2mm screen)

PB: round raw beans, accounting for about 10% of all coffee beans

Class C: particle size (Screen Size) between 12 and 14 mesh (4.8mm~5.6mm screen)

[Qianjie Coffee Baking Curve]

Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Medium and shallow baking will give off a sweet taste and a light sour taste. Enter the bean temperature: 170 °C, turn yellow point: 6 °30150.8 °C, 1 explosion: 10 °16182.7 °C, 1 °45 seconds, 193 °C.

[coffee cup test report on Qianjie]

Dry incense: caramel

Wet fragrance: berries

Cup test results: imported citrus, berries, tea

Qianjie Coffee Kilimanjaro, Tanzania

Producing area: Kilimanjaro volcano area in the northern highland

Variety: bourbon

Treatment: washing

Grade: AA

Altitude: 1300-2000m

[Qianjie coffee brewing parameters]

Filter cup: V60 powder / water ratio: 1:15 water temperature: 91 degrees grinding degree: BG#5G

[Qianjie coffee brewing method]

30 grams-125 grams-225 grams 30 grams of water steaming for 30 seconds, the end of steaming circle injection 125 grams, such as the water level dropped to half, continue to circle water injection 225 grams.

[description of coffee flavor in Qianjie]

Honey, berries, tea.

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