Brief introduction of Grade Standard and Flavor characteristics of Kilimanjaro Coffee

If you want to buy a single Kilimanjaro coffee bean, grab a handful in the palm of your hand. In addition to judging according to the above, you should also see whether the color, particle size and shape of each bean are similar, so as not to buy mixed beans. If you buy a blend of beans, it's normal to have different colors, particle sizes, and shapes.

The standard of its grade:

Taste-smooth, rough, etc.

Particles-too light, too heavy, etc.

Acidity-slightly acidic, upper acidic, etc.

Freshness--aged to fresh

Defects-acidic, grassy, musty, etc.

Coffee Cup-Fiber-Roasted, Washed, Fired, Old Cup, etc.

Overall assessment-mild, rich, bitter, etc.

Fragrance--from weak to strong

fullness--not full enough to quite full

Kilimanjaro Coffee is grown on Mount Kilimanjaro, Africa's highest mountain in northeastern Tanzania. Its coffee quality is excellent, aroma rich, sour prominent, suitable for the deployment of comprehensive coffee. Kilimanjaro coffee is an important lifeline of Tanzania's economy. About 17% of foreign exchange is created by coffee. The main production place is concentrated around Mount Kilimanjaro near Arusha in the northeast, which is Kilimanjaro volcano, the highest peak in Africa with perennial snow. Kilimanjaro coffee is one of the top representatives of AA coffee beans in Tanzania. It is bred by volcanic ash and achieved by nature. The coffee has a unique cocoa sub-fruity taste and a strong degree of sweetness.

"Freshness" is the most important factor in purchasing Kilimanjaro coffee beans, and there are several steps to determine whether the beans you buy are fresh or not:

1. Grab a handful of coffee beans and feel whether they are solid beans with your palm.

2, close to the nose to smell the aroma is enough.

3, take a bean into the mouth bite twice, there is a crisp sound that the beans are well preserved without moisture.