What's the taste of Tanzanian coffee? Kilimanjaro coffee? is it good?

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Tanzania is a country with a rich coffee history and a vast coffee growing area. The main producing areas are Mount Kilimanjaro and Mount Meru. They are two volcanoes with very fertile soil. The coffee system and flavor are similar to those of Kenya. And coffee is the main cash crop in the country, of which 70% is Arabica beans, growing in the northeast of Tanzania, and 30% is Robusta. Mainly in the northwest near Luanda and Uganda's Kagera Kagera producing areas. The raw beans of Tanzania are mainly washed and graded in the same way as Kenya, according to the size and flavor of the beans. The order of particle size is AA, AB and PB,AA 17 and 18 mesh, AB 15 and 16 mesh, PB is PEABERRIES. The flavor grade of TOP, PLUS, FAQ,FAQ- "Fair to Average Quality" will have some slight defective beans, but it will not affect the flavor.

Mount Mt Kilimanjaro, the highest peak in northeast Africa in Tanzania, was first introduced to Bourbon coffee in 1893. The raw beans are mainly treated with water washing and high-quality high-altitude coffee, just like Kenya has active and bright acidity. In the north of Tanshanya, there are Moshi, Mbeya and other producing areas around the highlands of Kilimanjaro Mountain, and to the south is the Songea-Ruvuma area where the Ruvuma river flows. Due to the different growth topography, the style is slightly different. The coffee produced in Ruvuma, southwest of Tanzania, has wine and fruit aromas, which is different from the coffee near Mount Kilimanjaro in the north.

Kilimanjaro (Kilimanjaro) is in the northeast of Tanzania, accounting for 75% of Tanzania's largest coffee producing area. Coffee beans are of extraordinary quality. Important producing areas in the north close to the Kenyan mountains, coffee farmers grow coffee accounts for 85%, local coffee farmers grow between 1300-2000m above sea level, its coffee flavor is different from the neighboring Ethiopia and Kenya personality, with two national characteristics, thick body good fruit and flower aroma.

In this batch of Kilimanjaro volcano pearl beans, coffee produces about 3 to 5% of the beans, which is relatively rare. Using water washing treatment, it has a soft acidity, low acidity and round taste similar to Kenya coffee red wine, and medium consistency. The quality is comparable to that of Kenya, with both fruit aroma and acid in addition to the lingering aftertaste. The acidity is weaker than Kenya's is a milder coffee, apricot fruit, dates are round and sweet, with spices and malt chocolate.

Country: Tanzania

Producing area: the northern highlands of Mount Kilimanjaro

Grade: pill beans

Treatment: washing

Altitude: 1400 to 1600 m

Variety: Arabica

* Baking: the end of an explosion

* Flavor: black plum red currant red wine with strong and long-lasting fruit aroma, balanced acidity and softness, high body, sweet jujube sweet malt chocolate and soft fruit acid with temperature drop, obvious sweetness and caramel aroma