Characteristics and stories of highly washed bourbon coffee beans grown in Kilimanjaro, Tanzania

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The most special thing about Mount Kilimanjaro is that it is the only snowy peak on the earth located on the equatorial line. The highest elevation is 5895 meters, which is the highest mountain area on the African continent and the best place to grow coffee. The high-quality Kilimanjaro coffee (Tanzania Kirimanjaro AA) produced here has a strong texture, soft acidity, sweet and pleasant taste, balanced taste and high quality in all aspects. Moderate or more moderate baking has a strong aroma, bringing unusual pleasure to the taste buds. It is suitable for use as a single product or iced coffee.

The famous coffee brands in Tanzania are Africafe, Tanica Cafe, Kilimanjaro and so on, and their quality is much better than the Nestle coffee we often drink.

The rich volcanic ash gives the coffee here a strong texture and soft acidity, with the characteristics of typical African coffee beans. Kilimanjaro AA is the highest grade of beans with high quality in all aspects. Medium or more moderate after baking has a strong aroma. It is suitable for use as a single product or iced coffee.

Its particles are full, the flavor is pure, full-bodied and refreshing, and the quality in all aspects is excellent. It is usually more acidic than Kenya coffee and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. Then grind it into a fine powder, soak it in a pot of boiling water, and call on friends to sit around and taste it.

Planting and harvesting

The main varieties of Kilimanjaro coffee in Tanzania are Arabica species, accounting for about 70%, with a planting height of 1000-2500 meters. Arabica is dominated by bourbon and washed; coffee was first introduced and cultivated by Christians from Kenya. Kilimanjaro volcano is rich in volcanic soil, and some coffee trees planted here are more than 100 years old. Coffee trees must be carefully taken care of, weeded, fertilized, and old branches must be cut off while growing new branches to maintain the quality of coffee beans. Kilimanjaro has two rainy seasons every year, from September to December and from March to May, while the harvest season is between July and December.

Quality

Tanzania Kilimanjaro AA is the highest grade of beans, its classification standards are weight and number of items, in addition to AA, there are A, B, C and PB. The granules of AA beans are full, the flavor is pure, rich and refreshing, and the quality is excellent in all aspects. Kilimanjaro coffee is usually mild in acidity and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like tomato or soda. It has a strong aroma after moderate or more moderate baking. Coffee from Tanzania has long been loved by Europeans and joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman".

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