Brief introduction and grading of AA of Kilimanjaro African Manor in Tanzania

Mount Kilimanjaro is located in northeastern Tanzania and south of the Great Rift Valley, 225km south of Nairobi, between the equator and 3 °S, the watershed between Tanzania and Kenya, the highest mountain range in Africa, volcanoes and snow-capped mountains at the same time. The main body of the mountain extends nearly 80 kilometers from east to west and is mainly composed of three extinct volcanoes, Kibo, Mawensi and Sheila, covering an area of 756 square kilometers. Its central volcanic cone Hulu Peak, 5895 meters above sea level, is the highest point in Africa.

Mount Kilimanjaro is known as the "roof of Africa", and many geographers call it the "king of Africa". The main body of the mountain tilts to the plain below with a typical volcanic curve, the height of the plain is about 900 meters above sea level, and the top of the mountain is covered with ice and snow all the year round, but the glacier melting phenomenon is very serious. The mountain is surrounded by forests and is home to many mammals, some of which are endangered.

Mount Kilimanjaro has been designated as a national park in 1968, with wild plants and wild animals inhabiting the hot, warm and cold zones. The United Nations Educational, Scientific and Cultural Organization added it to the World Cultural and Natural Heritage Conservation list in 1981.

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The main production base of Kilimanjaro coffee. Mount Kilimanjaro is the highest peak on the African continent and the only snowy peak on the earth located on the equatorial line. It is "the roof of Africa" and "Snow White on the equator".

Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. It is also necessary to cut off old branches so that they can grow new ones 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 zhengfu attaches great importance to this industry.

Mount Kilimanjaro in Tanzania has typical African bean characteristics more than 5,000 meters above sea level, thick texture, milder acidity than Kenya, uniform acid tapping on the taste buds, wet fragrance, mild milk sweetness when sucking, the dark acidity is immediately covered by mild milk sweetness, the sweetness instantly harmonizes the bitter taste, and the texture is very clean, Huigan is very obvious.

After drinking Kilimanjaro coffee, I always feel a soft and mellow earthy smell around my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee". Kilimanjaro AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. 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. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, and invite friends to sit around and taste it. 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. It usually has mild acidity 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. 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".

The most interesting thing to talk about about Tanzanian coffee beans (hereinafter referred to as TZ) is Kilimanjaro AA, followed by PB. Come out of these, no matter how much introduction about TZ is really very few.

After months of efforts by our foresea, the current season's TZ AA superior has arrived. Also take this opportunity to popularize the knowledge of TZ in order to increase our exposure, as you all know.

Overview of Tanzania beans

When Pangu opened, in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920.

Coffee species and genera

Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Coffee variety

70% of Arabica is planted between 1000 and 2500 meters.

30% of Robusta is planted between 800 and 900 meters.

3 major planting areas

North: harvest season 1 and 2: July-December

West: March and 4th harvest season: may-October (3 for Luodou area)

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

Economic importance

Support 400000 families and contribute 15 per cent of foreign exchange each year

Cup test performance

1) the following are official descriptions.

Northern coffees tend to be pleasant in aroma, rich in acidity and body, sweet taste with balanced flavours due to mineral nutrients from volcanic soils.

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, it has the sweetness of mineral water.

Southern coffees are characteristically medium body and fine acidity with good fruity and floral aromatic taste.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

2) SweetMarias's introduction of TZ (emphasis on flavor / quality)

Tanzanian coffee has the excellent pedigree of the Middle Eastern non-washed bean family, bright acidity, rich and irritating flavor. There is no doubt that Kenyan coffee takes the lead in this family, but Tanzania has many advantages that are very similar to those of Kenya.

Round beans are often specially selected and expensive, but sometimes they taste like moldy beans, which is not in line with their price. As we all know, garden beans have become a unique flavor of coffee, and sell well in the United States, favored by many roasters. Tanzania is a potential coffee, but sometimes its flavor is not really shown. One reason is that Tanzania does not have the same road infrastructure as Kenya, and coffee in containers ages (or at a high temperature) during transportation. I often drink very good Tanzanian samples, but sometimes I also drink very bad coffee. The problem is that Tanzania only knows that no matter whether the quality is good or bad, they can make a profit from the beans. So what is the motivation for locals to pick and take good care of coffee in time to prevent such defective beans?

Blackburn Estate from Ngorogoro has always been an excellent variety and has the highest evaluation in recent memory. The Ruvuma producing area also has a good flavor, which is the southern coffee with the northern gene. The beans of Kibo are bulky and seem to have been cooked at high temperature. The coffee in the south is clean and full, and its mild and unexciting flavor is second only to Kenya. In the past, we have had a small number of caffeine beans from Nkoanekoli and Ngorongoro that represent a step forward compared to other producing areas.

So please remember that if you have a Tanzanian spot in front of you now, you have to put aside my mockery because it must be of good quality. Most of the good Tanzanian coffee comes from Mt in the north. The Kilimanjaro, Moshi, Mbeya producing areas and the southern Songera producing areas flow to the Ruvuma River and the Ruvuma basin.

A brief introduction to TZ rating

Level name and definition

The difference between AA,A,B and Eforce AFMagTT lies in its weight. In grading screening, the machine is screened according to the number of eyes, and there is also something similar to a hairdryer (Air Blast) that blows out the lighter ones. Some students will ask: why do beans that look the same have a big difference in weight? Physical analysis is: light lack of coffee should have the substance (Cantonese: unexpected). How did this happen? It's completely linked to planting. Such as: root protection, appropriate cutting, covering (high vegetation next to coffee trees), fertilization. It seems like raising a child.