Tanzanian Kilimanjaro Coffee with stronger concentration, better taste and flavor

The coffee beans are of extraordinary quality and are produced in the Mohi district near Mount Kilimanjaro. The mountain area with a height of 3,000 to 6,000 feet is the most suitable area for growing coffee. Fertile volcanic ash gives the coffee here a strong texture and soft acidity. 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 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. Tanzanian coffee has long been loved by Europeans and has joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

Source editor

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. 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.

Feature editor

Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Medium baking will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending.

Brewing method editing

Kilimanjaro coffee is mainly suitable for blending, can be self-blending or made into a variety of fancy coffee.

Single product production:

Brewing: to brew a good cup of coffee, you need not only fresh coffee powder and slightly harder water, but also a set of easy-to-use brewing tools. There are three main types of coffee machines in common use.

Drip filter: wet the coffee powder with water and let the coffee liquid flow through the filter cloth or filter paper and flow into the container at the speed of natural fall. Basically, this method does not soak the coffee powder, just let the hot water pass slowly through the coffee powder. Both the drip cup and the electric coffee maker fall into this category and are the simplest brewing tools that can make clean and brightly colored coffee.

Bubble type: put the coffee powder into the pot, soak it in hot water for several minutes, and then filter out the coffee grounds by a filter cloth or screen to form a cup of coffee liquid.

Siphon pots, drip pots, Belgian coffee pots and Vietnamese coffee pots are all follicular brewing tools, and they all have a soaking process to form a more complex taste.

High-pressure type: use pressurized hot water to penetrate the compacted coffee powder to produce a thick cup of coffee in this form of tools such as a mocha pot and an espresso machine.

Quick brewing method: can use Italian espresso machine, faster coffee brewing method. The Italian espresso machine can extract several cups of coffee continuously. The oil and gum in the coffee beans can be emulsified and dissolved under high pressure during the brewing process, and the essence of the beans can be completely extracted by pressure, making the brewed coffee more concentrated and better in taste and flavor.