Tanzania Kilimanjaro Clemangaro | the flavor of washed AA Arabica coffee beans?

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Tanzania Kilimanjaro Clemangaro | the flavor of washed AA Arabica coffee beans?

The best performers in Tanzanian coffee mainly come from Mount Clemangaro (Mount Kilimanjaro) at an altitude of more than 1300 meters. The Tanzanian coffee beans in this region are treated with water and have a red wine-like acidity similar to Kenyan coffee: soft, pleasingly low-key acidity, round taste, and medium consistency. Although the texture of high-quality Tanzanian beans is similar to that of Kenyan coffee, the overall quality is not as good as Kenyan coffee. In addition to the lingering finish, it also has both fruity and acidity, which is weaker than Kenyan coffee and is a milder coffee, which should not be missed by African bean lovers.

Kilimanjaro Clemangaro, from Mount Kilimanjaro, the highest mountain on the African continent, is the best place to grow coffee at a height of 3, 000 to 6, 000 feet. Full-bodied and sweet, with balanced acidity and strong aroma.

Located in Tanzania, Africa, coffee exports play an important role in the whole national economy. Generally speaking, coffee beans in Tanzania have extraordinary quality. Important producing areas are in the mountains near Kenya in the north, such as the finest Tanzanian Chagger AA coffee (Chagga AA) produced in the Moshi area near the Kilimanjaro Mountains, which is famous for its full-grained and fragrant quality. Tanzanian coffee is absolutely comparable to neighboring Kenya, but the quality of coffee in the country is not strictly controlled, and carelessness in many processes often undermines the quality of caffeine (such as transportation). Good quality Tanzanian coffee is divided into AA and A grade, generally speaking, the price of round beans is the highest.

The best performer in Tanzanian coffee is Kilimanjaro Kreemangaro. Tanzania's main coffee producing area is located in Mount Mount Kilimanjaro, the highest mountain on the African continent, with a height of 3, 000 to 6, 000 feet, enough height, volcanic soil, and pure water to dissolve snow. It is the most suitable area for growing coffee, some of the coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully cared for, weeded and fertilized, and old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans. Coffee beans are an important economic crop in Tanzania, and the local government attaches great importance to this industry.

The coffee bean processing plants in Mount Jilimanjaro are well equipped, so Krimangaro coffee is mostly washed, with rich sour and sweet taste, medium consistency, rich oil but extremely refreshing, with forest-like wild fragrance, smooth acidity and weaker than Kenyan coffee, low bitterness, even and balanced flavor, delicate and long finish, good coffee worth tasting!

Tanzania coffee beans are divided into nine categories according to size and quality: AAA (above 19 mesh), AA (18 mesh), A (17 mesh), B (15, 16 mesh), C (below 14 mesh), PB (round beans), AF (insufficient quality beans blown by AA and AAA), TT (insufficient quality beans blown from An and B grades), F (damaged or insufficient quality beans blown from C grade)

Country: Tanzania

Producing area: Clemangaro Kilimanjaro

Grade: AA

Treatment: washing

Variety: Arabica

Flavor: strong acidity, but when sour will turn sweet to sweet fruit, quite perfect change, smooth taste, finish with aromas of black plum, blackcurrant and white grape juice

Qianjie recommended cooking

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.