Excellent flavor of Tanzania boutique coffee beans taste manor characteristics of Kilimazza

The beans are of exceptional quality and are grown in the Moshi region near Mount Kilimanjaro. The mountainous terrain between 3,000 and 6,000 feet high is the most suitable area for coffee cultivation. Fertile volcanic ash gives the coffee its thick texture and soft acidity. It exudes a delicate fragrance, and contains wine and fruit aromas, aftertaste is endless. After drinking Kilimanjaro coffee, you will always feel a soft and mellow earthy taste at the corner of your mouth. Coffee gourmets often use words like "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee." Kilimanjaro AA is the highest level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. It is usually milder in acidity than Kenyan coffee and stimulates the middle and sides of the tongue evenly, feeling a bit like the sourness of tomatoes or soda. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water on a pot, call friends around to taste, suddenly feel fragrant overflowing, mouth fluid. Tanzania's famous coffee brands are Africafe, Tanica Cafe, Kilimanjaro, etc., and their quality is much better than the Nespresso coffee we often drink. Tanzanian coffee has long been loved by Europeans and ranks among the famous brands. Europeans give Tanzania coffee the nickname "coffee gentleman", coffee connoisseurs will be it and "coffee king" blue mountain,"coffee lady" mocha and called "coffee three musketeers".

Source editor

Tanzania's main coffee-producing area is located at the foot of Mount Kilimanjaro, which has rich volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was first introduced from Kenya by Christians. Coffee trees must be carefully cared for, weeded and fertilized. Old branches must also be cut off to grow new branches to maintain the quality of coffee beans, coffee beans processing plant equipment is quite perfect; coffee beans are an important cash crop in Tanzania, the local government attaches great importance to this industry.

Feature editor

Kilimanjaro coffee is a large coffee bean of uniform size, gray green in color, with a strong sour and sweet aroma, excellent flavor. Medium-baked will emit sweet and light sour, deep-baked will produce a soft bitter taste, suitable for blending.

brewing method

Kilimanjaro coffee is mainly suitable for blending, you can make your own blend or make a variety of fancy coffee.

Single item production:

Brewing: To brew a good cup of coffee, in addition to fresh coffee powder and slightly harder water, there must be a handy brewing tool. There are three main types of coffee brewing machines commonly used.

Drip filter: wet coffee powder with water, let coffee liquid to fall naturally through the filter cloth or filter paper speed, flow to the container. Basically, this method does not soak the coffee powder, just let the hot water slowly pass through the coffee powder. Drip cups and electric coffee machines belong to this category, is the simplest brewing tool, can brew clean and bright color coffee.

Follicular: coffee powder into the pot, soaked in hot water for a few minutes, and then filtered by filter cloth or filter to form a cup of coffee liquid.

Siphon pot, drip pot, Belgian coffee pot and Vietnamese coffee pot, etc., all belong to follicular brewing tools, they all have a soaking process, thus forming a more complex taste.

High-pressure coffee: Pressurized hot water is used to penetrate the compacted coffee powder to produce a thick cup of coffee. Tools in this form include mocha pots and espresso machines.

Fast brewing method: can use Italian espresso machine, faster coffee brewing method. Espresso machine can extract several cups of coffee continuously. The high pressure in the brewing process can dissolve the oil and colloid in the coffee beans. The essence of the beans is completely extracted through pressure, making the brewed coffee more concentrated, taste and aroma better.