Description of Taste and Flavor of Kilimanjaro Coffee beans introduction to Fine Manor of Grinding scale

Tanzanian coffee beans are of exceptional quality. Most coffee is grown on small-scale farms, producing coffee mainly for export. Although the aroma of coffee is not much different from Kenya, a neighboring coffee producing country, the production technology or green bean processing equipment is far behind Kenya. Tan produced in the vicinity of Mount Kilimanjaro, 1800 meters above sea level mountain area is the most suitable area for coffee cultivation, thanks to the volcanic ash cover and snow irrigation, giving the coffee here a strong texture and soft acidity. It exudes delicate aromas, with wine and fruit aromas, which make people taste endless.

Characteristics of Tanzanian Coffee:

Flavor: rich and refreshing, acidity lower than Kenya coffee, pure flavor, aroma overflowing

Recommended baking method: medium baking

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".

Usually its acidity is mild, after eating evenly stimulate the middle and both sides of the tongue taste buds, feel a bit like tomato or soda acid. After moderate or moderate baking, there is a strong aroma, and then ground into fine powder, add boiling water on a pot, call friends around to taste, suddenly feel fragrant overflowing, mouth fluid.

Tanzania's coffee exports occupy an important position in the overall national economy. In the past, Tanzania's coffee industry has been dominated by plantation cultivation, but now more than 85% is cultivated by smallholders. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Union (KNCU). Tanzanian coffee is sold at auction by the Tanzanian Coffee Marketing Board (TCMB) to private exporters. In the 1980s, most coffee sales in Tanzania shifted from auctions to direct sales to the Tanzania Coffee Marketing Board.

Tanzania's coffee beans are of exceptional quality. They are grown in the Moshi region near Mount Kilimanjaro. The mountain areas between 3,000 and 6,000 feet high are the best places to grow coffee. Fertile volcanic ash gives the coffee a strong texture and soft acidity. It exudes a delicate fragrance, 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 on a pot, call friends around to taste, suddenly feel aromatic overflowing