Special aroma of Tanzanian Kilimanjaro coffee Flavor Taste characteristics Boutique coffee Introduction

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. Suitable for individual or iced coffee Arusha has become the most important coffee growing area in Tanzania with the geographical advantage of the highest mountain in Africa. The fertile volcanic soil gives the local coffee a strong texture and soft acidity. It is said that the coffee grown here exudes a delicate fragrance and contains a special aroma that makes people taste it. With the reputation of "coffee with the most African characteristics", Arusha has gathered many coffee plantations of different sizes and shapes, some of which are famous for coffee trees that are more than a century old; some manors have lived here after generations of immigrants and have been engaged in coffee cultivation for generations; some manors have recruited coffee growers from India, Northern Europe, Britain and other countries. These coffee estates, large and small, have their own unique way of doing business. Northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, it has the sweetness of mineral water. (seems to be slightly exaggerated, but suitable for commercial operation, ha)

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 improved its quality and has many advantages very similar to Kenya. Round beans are often specially selected and expensive, but sometimes taste like moldy beans, which is not in line with its 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 of the local people to pick and take good care of coffee in time to prevent such defective beans?