Introduction to Tanzania's Kilimanjaro Coffee with soft acidity and attractive fragrance

Tanzanians still maintain a lot of coffee tradition, and most of the time they collect ripe and fallen fruit under coffee trees, which will somewhat damage the quality of coffee. They have been using the sun method to treat the coffee beans, rarely using the water washing method, which allows the coffee beans to absorb the aromatic substances of the flesh, so the fruit flavor is stronger.

Kilimanjaro coffee is very characteristic, it emits delicate aroma, and contains wine and fruit aromas, people taste endless aftertaste, from the appearance is very similar to Kenyan coffee, the overall taste is more similar to Sumatra Kalou coffee. After drinking Kilimanjaro coffee, I always feel a soft and mellow smell of soil 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." Mount Kilimanjaro in Tanzania is 5895 meters above sea level and connected to Mount Meru. It is 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". 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 making single product or iced coffee with soft acidity and attractive aroma.

Coffee from Tanzania has long been loved by Europeans and is among the most famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee swordsman" with the mocha of "King of Coffee" and "Lady of Coffee".