Brief introduction of Kilimanjaro small Coffee how much to drink, how much Price, Flavor and Taste quality
Brief introduction of Kilimanjaro small Coffee how much to drink, how much Price, Flavor and Taste quality
Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Medium baking will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending.
Produced in the Mohi district near Mount Kilimanjaro, the mountain area with a height of 3,000 to 6,000 feet is the best place to grow coffee, where fertile volcanic ash gives the coffee 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 earthy smell 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, 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, and the local government attaches great importance to this industry.
Pure flavor, full-bodied and refreshing, all aspects of quality are excellent. It is usually more acidic than Kenya coffee 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. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, add boiling water to soak a pot, call friends to sit around and taste, suddenly feel fragrant and tongued.
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A brief introduction to the flavor description and taste treatment of Sidamo Shakiso coffee beans
A brief introduction to the flavor description and taste treatment of Sidamo Shakiso coffee beans. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity. two。 Then, use a tall wooden frame or a whole scaffolding to make the sun, so as to avoid putting the beans on the ground.
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Flavor description of Kenyan Coffee Manor A brief introduction to the Grinding scale of the Variety production area
The rich volcanic soil gives the coffee beans produced in this area a unique smooth texture and active sour taste. MUCHAGARA Manor belongs to the BARAGWI Cooperative, which has more than 16000 registered members. These members will concentrate on coffee cherries in 12 major raw bean processing plants. When fresh coffee cherries are picked, the nearby Kamweti River will be used 100%.
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