Java coffee has what characteristics Kilimanjaro coffee quality is not good

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Java coffee: coffee produced in java, indonesia, belongs to arabica species. After baking, the bitter taste is very strong and the fragrance is very light, without sourness. Java coffee bitter, alcohol, coupled with the sweet chocolate syrup, Java coffee more mellow smooth, very popular with women!

Among the coffee-producing Asian countries, Indonesia is one of the most noteworthy. Indonesia is an island country in the Indian Ocean, with islands on either side of the equator, three of which: Java, Sumatra and Surawesi produce globally important coffee. In the mid-17th century, the Dutch brought coffee trees to Ceylon (Sri Lanka) and Java in Indonesia. By the 18th century, Indonesia had become a major producer of coffee, supplying almost all of its high-quality Arabica coffee to Europe. But in the 19th century, coffee rust, which appeared in Ceylon as early as 1869, also affected Indonesia. By 1877, most of the coffee fields on the Indonesian islands had been destroyed by rust, and the Dutch had to import another coffee variety from Africa, namely Romstar coffee. It is more resistant to pests and diseases, but the quality is inferior. About 90% of Indonesian coffee is Romstar beans, about 6.8 million bags a year, and less than 10% of beans are Arabica coffee.

Coffee produced in Indonesia is generally not crowned with the name "Indonesia", but directly crowned with island names, such as Java, Sumatra, etc.

Java Flavor: Aromatic, rich, fruity, rich and perfect. Java coffee has a wonderful fruity flavor and tastes like blackberry and grapefruit

Java coffee characteristics: Java coffee aroma rich and thick, with a clear high-quality acidity, high balance, sometimes with a nutty taste, it is memorable. Java Coffee Premium is excellent in appearance and quality.

Kilimanjaro coffee quality: this coffee beans have extraordinary quality, produced in the moshi region near mount kilimanjaro, mountain areas from 3,000 feet to 6,000 feet high are the most suitable areas for coffee cultivation, fertile volcanic ash gives the coffee a strong texture and soft acidity. It exudes a delicate fragrance, and contains wine and fruit aromas, aftertaste is endless. After drinking Kilimanjaro coffee, you will always feel a soft and mellow earthy taste at the corner of your mouth. Coffee gourmets often use words like "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee." Kilimanjaro AA is the highest level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. It is usually milder in acidity than Kenyan coffee and stimulates the middle and sides of the tongue evenly, feeling a bit like the sourness of tomatoes or soda. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water on a pot, call friends around to taste, suddenly feel fragrant overflowing, mouth fluid. Tanzania's famous coffee brands are Africafe, Tanica Cafe, Kilimanjaro, etc., and their quality is much better than the Nespresso coffee we often drink. Tanzanian coffee has long been loved by Europeans and ranks among the famous brands. Europeans gave Tanzania coffee the nickname "coffee gentleman", coffee connoisseurs will be it and "coffee king" blue mountain,"coffee lady" mocha and called "coffee three musketeers".