An introduction to the yellow-green coffee Kilimanjaro of Tanzania

Tanzania is also often compared to its neighbour kenya. It is said that Tanzania's earliest Arabica coffee was introduced from Kenya by Christians and is similar to Kenya in flavor characteristics. Grapefruit aromas and soft, bright acidity. However, since Tanzania's economic conditions are worse than Kenya's, production conditions are poorer. Tanzania is also not strict enough about quality control, destroying the quality of coffee in many processing steps, and Kenya, which is known for its high quality, cannot compete. Although it is close to Kenya's flavor, Tanzania's overall taste is smoother and softer, belonging to the balanced type. Moderately low acidity and sweetness, dark chocolate finish, moderate body. Compared with Kenya, which has outstanding personality, Tanzania is not so rich in hierarchy. After drinking, it will not give feedback on its outstanding characteristics, which makes people not too impressed with it. But on the contrary, its soft and round characteristics are also more pleasing, easy for people who have just come into contact with coffee to accept.

Water-washed beans of Kilimanjaro, Tanzania, grown at altitudes above 1800 meters, bourbon species. Ripe beans are medium roasted. Raw beans appear yellow-green, beans particles small and round, particle size is more uniform. Tanzania performed slightly worse than Kenya when washed by hand, and was prone to cucumber and green bean flavors. Acidity will be concentrated in the front, moderate acidity and sweetness after the presentation of chocolate and woody aromas. For this bean brewing method I recommend siphon, siphon pot will enhance the sweet feeling, so that the flavor is more concentrated, the increase in mellow will make up for the thin flavor, overall siphon pot performance is better than hand brewing