Tanzania Kilimanjaro Coffee the characteristics of Kilimanjaro coffee are unimaginably wild

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Qianjie-introduction to Kilimanjaro Coffee, Tanzania

[coffee producing area-Tanzania]

Coffee beans from Tanzania are of extraordinary quality and are produced in the Mohi district near Mount Kilimanjaro. The mountains at a height of 3, 000 to 6, 000 feet are the best place to grow coffee, where fertile volcanic ash gives the coffee-a strong texture and soft acidity.

Mount Kilimanjaro (MT. Kilimanjaro) is located in northeastern Tanzania, south of the Great Rift Valley. It is the watershed between Tanzania and Kenya, the highest mountain in Africa, and a volcano above the snow line.

The coffee harvest season in Kilimanjaro extends from October to February of the following year. About 1 million people in the area live on the coffee-growing slopes of the mountains, and coffee cultivation is the only income for many of them. Recently, coffee leaf rust (Roya) caused by climate change and temperature change has become the biggest threat to Kilimanjaro coffee beans.

Kilimanjaro coffee, grown on the volcanic slope of the highest peak in northeastern Tanzania, shows a distinctive flavor, with a balanced taste and bright acidity, is one of the most exquisite coffee species in Africa.

As a single bean, Kilimanjaro coffee beans are often roasted lightly or moderately, resulting in a prominent but soft sour taste with a slightly sweet and pleasant berry flavor.

It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. After drinking Kilimanjaro coffee, I always feel a soft earthy smell around my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that the pure Kilimanjaro coffee is "the most African coffee"!

Kilimanjaro AA is the highest grade of beans, full-grained, pure, full-bodied and refreshing, with good quality in all aspects. it is usually milder acidic than Kenyan coffee and evenly stimulates the taste buds on the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomatoes or sodas.

After moderate or more moderate baking, it has a strong aroma; then grind it into fine powder, add a pot of boiling water and soak it in a pot of water-the aroma is overflowing, and the tongue is full of fruit.

Knowledge: good quality coffee fruit generally has a good shading effect, shade can block the hot sun at noon, reduce the metabolic rate of coffee, and contribute to the development of nutrients, fruit acids and aromatic substances.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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