Kilimanjaro Coffee Flavor Description Grind Characteristics Variety Producing Area Taste Price Introduction

Rainfall types are divided into bimodal distribution and unimodal distribution. The areas with bi-modal rainfall distribution include the provinces around Lake Victoria Basin, the northeast highlands, the coast and the northeast inland. The bi-modal rainfall distribution area is characterized by two long and short rainy seasons. The short rainy season occurs from September to December, and the total rainfall can reach 200-500 mm. The long rainy season occurs from March to May, and the rainfall can reach 300-600 mm. The areas outside the double pattern rainfall area belong to the single pattern rainfall area. The rainfall time is from November to April, and the rainfall reaches 500-1000 mm. Due to geographical location, economic and political reasons, people outside Tanzania believe that Dar es Salaam is the capital of Tanzania. Dar es Salaam is not the capital of Tanzania. It was the capital of German East Africa from 1891 to 1916. From 1961 to 1964 it was the capital of Tanganyika and later Tanzania. In 1974, the Tanzanian Parliament decided to move the capital to the inland town of Dodoma. About 95% of Tanzania's total population is Bantu, 4% is Nilotic, and the other 1% is composed of Arab, Indian and European descendants and the descendants of the above-mentioned minorities who marry the local people. There are 126 ethnic groups, mainly SUKUMA, MAKONDE, CHAGA, HAYA and NYAMWEZI

Tanzanian coffee is often washed, and coffee farmers will send the coffee fruit to the nearest processing plant for processing after picking. The treatment steps of the washing treatment method are as follows: firstly, impurities doped in coffee fruits are screened and removed; then coffee pulp and exocarp are removed; the coffee fruit is sent into a fermentation tank, and pectin layers adhered to the endocarp are removed through fermentation; and drying treatment is carried out after cleaning. Tanzanian coffee is graded in the same way as Kenyan coffee, according to bean size. During screening, green coffee beans are allowed to pass through a sieve with holes of fixed size. The larger the number of sieve, the larger the particles of green coffee beans. The flat beans classified by size mainly include AA+, AA and AB. In addition, there is a set of sieve size standards for PB (peaBerry), which produces more round beans in Kenya and Tanzania, to classify the size of round beans.

Tanzania is also often compared to its neighbour kenya. It is said that Tanzania's earliest Arabica coffee was introduced from Kenya by Christians and is similar to Kenya in flavor characteristics. Grapefruit aromas and soft, bright acidity. However, since Tanzania's economic conditions are worse than Kenya's, production conditions are poorer. Tanzania is also not strict enough about quality control, destroying the quality of coffee in many processing steps, and Kenya, which is known for its high quality, cannot compete. Although it is close to Kenya's flavor, Tanzania's overall taste is smoother and softer, belonging to the balanced type. Moderately low acidity and sweetness, dark chocolate finish, moderate body. Compared with Kenya, which has outstanding personality, Tanzania is not so rich in hierarchy. After drinking, it will not give feedback on its outstanding characteristics, which makes people not too impressed with it. But on the contrary, its soft and round characteristics are also more pleasing, easy for people who have just come into contact with coffee to accept.

The above picture shows washed beans from Kilimanjaro, Tanzania, planted at an altitude of more than 1800 meters, bourbon species. Ripe beans are medium roasted. Raw beans appear yellow-green, beans particles small and round, particle size is more uniform. Tanzania performed slightly worse than Kenya when washed by hand, and was prone to cucumber and green bean flavors. Acidity will be concentrated in the front, moderate acidity and sweetness after the presentation of chocolate and woody aromas. For this bean brewing method I recommend siphon, siphon pot will enhance the sweet feeling, so that the flavor is more concentrated, the increase in mellow will make up for the thin flavor, overall siphon pot performance is better than hand brewing