How is the bitterness and acidity of Kilimanjaro Coffee A brief introduction to the characteristics of Kilimanjaro Coffee

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Qianjie-Kilimanjaro Coffee introduction

Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, has rich volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first planted by Christians after it was introduced from Kenya. Coffee trees must be carefully cared for, weeded and fertilized regularly. Moreover, old branches must be cut off so that new branches can grow to maintain the quality of coffee beans. Coffee bean processing plants are well equipped. Coffee beans are an important economic crop in Tanzania, and the local government attaches great importance to this industry.

The best coffee in Tanzania is not only soft in acidity, but also attractive in fragrance, so it is definitely a worthwhile enjoyment in coffee. Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, the fine Tanzanian AA coffee (Chagga AA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

Kilimanjaro Coffee (Kilikmanjaro Coffee) is produced in Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste, so it is suitable for the preparation of comprehensive coffee.

Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee. It is mainly produced around MountKilimanjaro near Arusha in the northeast, that is, Mount Kilimanjaro, the highest peak in Africa with perennial snow. Kilimanjaro coffee, one of the top representatives of Tanzania's AA coffee beans, is bred by volcanic ash and made by nature. The coffee has a unique cocoa fruit aroma and a strong glycolic degree.

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