Introduction to the flavor and taste characteristics of Tanzania coffee manor with unique cocoa fruit aroma

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 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." Tanzania's main coffee producing area is located at the foot of Mount Kilimanjaro, which is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. It is also necessary to cut off old branches so that new ones can grow to maintain the quality of coffee beans, which are well equipped; coffee beans are an important economic crop in Tanzania, and the local government attaches great importance to the industry Kilikmanjaro Coffee, which is produced in Mount Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste, so it is suitable for the preparation of comprehensive coffee. Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee. It is mainly produced around MountKilimanjaro near Arusha in the northeast, that is, Mount Kilimanjaro, the highest peak in Africa with perennial snow. And Kilimanjaro coffee, one of the top representatives of Tanzania AA coffee beans, bred by volcanic ash, nature's achievement of beans, coffee with a unique cocoa aroma, a strong glycolic Kilimanjaro coffee (Kilikmanjaro Coffee) produced in northeastern Tanzania, the highest mountain in Africa Kilimanjaro (Mount Kilimanjaro). Its coffee is of good quality, rich aroma and outstanding sour taste, so it is suitable for the preparation of comprehensive coffee. Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee. It is mainly produced around MountKilimanjaro near Arusha in the northeast, that is, Mount Kilimanjaro, the highest peak in Africa with perennial snow. Kilimanjaro coffee, one of the top representatives of AA coffee beans in Tanzania, is bred by volcanic ash and made by nature. The coffee has unique cocoa aroma and strong glycolic acid raw beans: raw beans are unbaked beans, which contain 11.5% fat; 11.5% moisture; 28.6% crude fiber; 4.0% minerals; 6.2% tannins; and 1.3% caffeine. Essence 17.0%; sugar 8.1%; protein 11.8%.

Baked beans: baked beans containing 13.0% fat; 1.5% caffeine; 29.5% crude fiber; 2.6% moisture; 5.0% minerals; 4.2% tannic acid; 29.4% essence; 2.0% sugar; 12.8% protein.