The relationship between the Flavor of Kilimanjaro Coffee Bean and the planting situation in producing area

The rich volcanic ash gives the coffee here a strong texture and soft acidity, with the characteristics of typical African coffee beans. Kilimanjaro AA is the highest grade of beans with high quality in all aspects. Medium or more moderate after baking has a strong aroma.

Kilimanjaro coffee is very characteristic, it emits delicate aroma, and contains wine and fruit aromas, people taste endless aftertaste, from the appearance is very similar to Kenyan coffee, the overall taste is more similar to Sumatra Kalou coffee. After drinking Kilimanjaro coffee, I always feel a soft and mellow smell of soil at the corners of 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. Tanzanians still maintain a lot of coffee tradition. In many cases, they collect ripe and fallen fruit under the coffee tree, which damages the quality of the coffee somewhat. They have been using the sun method to treat coffee beans, rarely using water washing, which allows the coffee beans to absorb the aromatic substances of the flesh, so the fruit flavor is heavier. Mount Kilimanjaro in Tanzania is 5895 meters above sea level and is connected to Mount Meru. It is the main production base of Kilimanjaro coffee. Mount Kilimanjaro is the highest peak on the African continent and the only snowy peak on the earth located on the equatorial line. It is "the roof of Africa" and "Snow White on the equator".

Suitable for making individual or iced coffee using Tanzanian coffee, it has long been loved by Europeans and joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee king" Blue Mountain and the "coffee lady" mocha as the "coffee three swordsmen" rapid brewing method: you can use an Italian espresso machine. Faster coffee brewing. The espresso machine can extract several cups of coffee successively. The oil and gum in the coffee beans can be emulsified and dissolved under high pressure during the brewing process, and the essence of the beans is completely extracted by pressure, making the brewed coffee stronger, better in taste and flavor.

Mixed preparation:

First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced single coffee, but also can not make delicious coffee, the choice of good quality coffee beans is the biggest point.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, it is better to be missing than rotten to get rid of the defective beans without stinginess. For example, long worms with holes, abnormal development, shell without benevolence, will be picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of the coffee beans to be blended are not well understood, it is difficult to mix good or desired coffee, such as mocha coffee is more sour, it can not be used to dilute the sour taste of coffee.

Fourth: understand the different degree of roasting, the degree of roasting of different coffee beans is different, their flavor is also different, so we should also have a good grasp, such as Kilimanjaro, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.