An introduction to the Flavor description of Kilimanjaro Coffee 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

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 the sieve, the larger the particles of the green coffee beans are. The flat beans classified by size mainly include AA+, AA and AB. In addition, there is also 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

And contains wine and fruit aromas, aftertaste is endless. After drinking Tanzanian coffee, you will always feel a soft and mellow earthy taste at the corner of your 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 level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. Usually its acidity is mild and evenly stimulates the taste buds in the middle and sides of the back of the tongue, 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 to soak a pot, call friends to sit around to taste, suddenly feel fragrant overflowing, mouth salivation