Description of the Flavor of Kilimanjaro Coffee in Tanzania introduction to the grinding degree of fine coffee beans in the producing area

Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans. Coffee bean processing plants are well equipped. Coffee beans are an important economic crop in Tanzania. The local government attaches great importance to this industry. Tanzanian coffee is mostly washed, and coffee farmers will send coffee fruits to the nearest processing plant for processing after picking. The treatment step of the water washing method is to screen and remove the impurities in the coffee fruit, then remove the coffee pulp and exocarp, and send it into the fermentation tank to remove the pectin layer on the inner pericarp by fermentation. clean and then dry. Coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening, let the raw coffee beans pass through the screen with fixed size holes. The larger the number of the screen is, the larger the particles of the raw coffee beans are. The flat beans classified by size are mainly AA+, AA and AB. In addition, PB (peaBerry), which is widely produced in Kenya and Tanzania, also has a set of sieve size standards, which specifically classify the size of round beans.

Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The 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 Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee". Tanzania AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually it is mildly acidic and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda.

Most of the Tanzanian beans are grown in Mr. Kilimanjaro and Mt, near the northern Kenyan border. The coffee producing areas around Meru, often referred to as "Clemangaro", are occasionally named after the distribution center Moshi or Arusha. In addition, on the southern side of the border, a little washed Arabica beans are produced, named after the nearby big city Mbeya or the distribution center Pare. The way of grading is similar to that of Kenya, distinguishing sizes by the English alphabet