A brief introduction to the Origin, Development, History and Culture of Fine Coffee beans in Arusha Coffee Manor

"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.

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, color, particle size, shape is very normal

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 cacao sub-fruity flavor and has a strong alcohol content. Tanzania's main coffee producing area is located at the foot of Mount Kilimanjaro. There is rich volcanic soil here. Some coffee trees planted here have been more than 100 years old. The earliest coffee was first introduced from Kenya by Christians to plant coffee. Coffee trees must be carefully cared for, weeded and fertilized. Old branches must also be cut off to grow new branches to maintain the quality of coffee beans, coffee beans processing plant equipment is quite perfect; coffee beans are an important cash crop in Tanzania, the local government attaches great importance to this industry.

The beans are of exceptional quality and are grown in the Moshi region near Mount Kilimanjaro. The mountainous terrain between 3,000 and 6,000 feet high is the most suitable area for coffee cultivation. 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 Kilimanjaro coffee, you will always feel a soft and mellow earthy taste at the corner of your mouth. Coffee gourmets often use words like "wild" or "wild" to describe it. It can be said that pure Kilimanjaro coffee is "the most African coffee." Kilimanjaro AA is the highest level of beans, its full particles, pure flavor, rich and refreshing, all aspects of quality are first-class. It is usually milder in acidity than Kenyan coffee and stimulates the middle and sides of the tongue evenly, 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 fragrant overflowing, mouth fluid. Tanzania's famous coffee brands are Africafe, Tanica Cafe, Kilimanjaro, etc., and their quality is much better than the Nespresso coffee we often drink. Tanzanian coffee has long been loved by Europeans and ranks among the famous brands. Europeans gave Tanzanian coffee the nickname "Coffee Gentleman", coffee connoisseurs even called it "Coffee Three Musketeers" with "Coffee King" Blue Mountain and "Coffee Lady" Mocha

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 has a strong degree of sweetness.

Tanzania covers an area of 945087 square kilometers, of which Zanzibar is 2657 square kilometers. It consists of the mainland, Zanzibar Island and more than 20 small islands. Located in eastern Africa, south of the equator, the continent borders the Indian Ocean to the east, Zambia, Malawi and Mozambique to the south, Rwanda, Burundi and Congo (DRC) to the west, Kenya and Uganda to the north. The mainland coastline is 840 kilometers long. Tanzania's main rivers are Rufiji River (1400 kilometers long), Pangani River, Rufu River and Wami River. There are many lakes, such as Lake Victoria, Lake Tanganyika and Lake Malawi. Due to geographical location, economic and political reasons, people outside Tanzania consider Dar es Salaam to be the capital of Tanzania. Dar es Salaam is not the capital of Tanzania. It was the capital of German East Africa from 1891 to 1916. From 1961 to 1964 it was the capital of Tanganyika and later Tanzania. In 1974, the Tanzanian Parliament decided to move the capital to the inland town of Dodoma.

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

Second: eliminate defective beans, mixed with defective beans, the taste will deteriorate. Therefore, it is better to remove the defective beans without being stingy. For example, long worms with holes, abnormal development, shell without kernel, all picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of coffee beans to be mixed are not very well understood, it is difficult to mix good or expected coffee, such as mocha coffee sour heavy, can not be used to dilute the sour coffee.

Fourth: understand the different degrees of roasting, different coffee beans by the degree of roasting different, its flavor is also different, so also a good grasp, such as Kilimanjaro, Blue Mountain is generally light roasting, carbon burning is deep roasting and so on