Flavor characteristics of Kilimanjaro coffee taste Tanzania Kilimanjaro coffee hand brewing parameters

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When it comes to African coffee, in addition to Yegashifi coffee beans and Kenyan coffee beans, the coffee beans produced by Kilimanjaro, the highest peak in Africa, are also quite good. Then this article will share the flavor and taste characteristics of this Kilimanjaro coffee to everyone.

Planting conditions of Kilimanjaro Coffee

Kilimanjaro coffee is produced in Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste. At the same time, according to Qianjie Coffee, Kilimanjaro Coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee, which is mainly produced around MountKilimanjaro near Arusha in the northeast. Kilimanjaro coffee, one of the top representatives of Tanzania's AA coffee beans, is bred by volcanic ash and made by nature. The coffee has a unique cocoa fruit aroma and a strong glycolic degree.

In addition, in fact, Tanzanian coffee has long been loved by Europeans and joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

Therefore, Qianjie Coffee has also introduced an aa grade coffee bean from Kilimanjaro, which will be shared with you.

Front street coffee Tanzania Kilimanjaro aa coffee beans

Country: Tanzania

Producing area: Kilimanjaro volcano area in the northern highland

Altitude: 1300-2000m

Variety: bourbon

Grade: AA

Treatment: washing treatment

Flavor: citrus, berries, honey, tea.

From the above, this coffee bean comes from the Kilimanjaro volcano area. we all know that coffee is a crop, and its flavor and planting conditions in the producing area are inextricably linked, such as altitude, climate, soil and other geographical factors will change the flavor of coffee beans. in addition, coffee varieties and treatments will also affect the flavor of coffee beans. Next, Qianjie Coffee will use these three major factors to popularize how the flavor characteristics of this Tanzanian coffee bean are formed.

Varieties of Kilimanjaro coffee beans

This Kilimanjaro coffee bean variety is bourbon, which is also the most widely cultivated coffee variety in Tanzania. According to Qianjie Coffee, bourbon beans were introduced to the Kilimanjaro region of Tanzania by Catholic priests in 1898. Then the Kent species was introduced in 1920. Therefore, up to now, coffee beans in Tanzania are mainly bourbon and Kent. What are the flavor characteristics of bourbon coffee beans?

Bourbon coffee beans:

Bourbon variety coffee beans are the same old varieties as iron pickup and variety coffee beans, which belong to Arabica coffee. Bourbon coffee was originally planted in Reunion, which was also known as le Bourbon Island before 1789, so the coffee variety was also named "bourbon".

Although Qianjie Coffee is the same old variety of coffee beans, Qianjie Coffee observed that the bourbon variety is different from the tin card variety in that its leaves are wider and its growth is denser, and its yield is 30% higher than that of Tippica coffee. the bean grain is round and short, the berries are sour, the cream and flavor are obvious, the sour flavor is strong, and the same problem is poor disease resistance.

Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon and pink bourbon.

Kilimanjaro coffee bean treatment

According to Qianjie Coffee, washing is also the most commonly used method for coffee farmers in Tanzania. The most important feature of the washing method is that it can make the original flavor of coffee beans become more fresh and bright, and taste very clean.

The steps of washing treatment are as follows:

1. The impurities in coffee fruit were screened and removed.

2. Remove the pulp and exocarp of coffee.

3. Put it into the fermentation tank and ferment for 18-36 hours to remove the pectin layer on the inner pericarp.

4. clean it and then dry it.

These are the three factors that affect the flavor of Kilimanjaro coffee beans sorted out by Qianjie Coffee. What does aa grade mean? In fact, this grade is based on the size of coffee beans, because the larger Arabica coffee beans generally have lower defect rates. What are the specific standards of this grading system?

Tanzania coffee bean grading standard:

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)

For example, this Tanzanian coffee bean introduced by Qianjie Coffee is AA grade, which is the highest grade coffee bean in the country, and its flavor is naturally very high quality. The following Qianjie Coffee will share with you the hand parameters and flavor of this Kilimanjaro coffee bean.

Qianjie Coffee hand flushing parameters sharing:

The V60 conical filter cup is recommended in the front street. V60 cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration with the sweet and sour and obvious aroma of Kilimanjaro is a major feature of it.

Water temperature: 90-91 degrees

Degree of grinding: fine sugar size / 20 sieve bowl sieve powder to 80%

Ratio of powder to water: 1:15

Amount of powder: 15g

Flushing and cooking technique: segmented extraction.

First of all, steam 30 grams of water for 30 seconds, the second small flow around the circle to 125 grams of water off, wait for the water to drop and then slowly water injection, the speed is uniform, the water level should not be too high, again water injection to 225 grams stop, extraction time 2 minutes 03 seconds (including steaming time).

Cooking flavor: aroma of berries, soft acidity of imported citrus, middle nuts, honey finish.

The above is the flavor characteristics and stories of Tanzania AA coffee beans sorted out by Qianjie Coffee. It is also hoped that this article will make coffee lovers know more about Tanzanian coffee so that they can choose coffee beans that suit their taste in the future.

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