Arabica coffee grown in Tanzania, also referred to as a coffee of Kilimanjaro, it is distinguished by a strong body and delicate acidity. Taste, then, does not differ much from that of the coffee of Kenya. Arabica coffee varieties, grown in the region of Kilimanjaro, is mostly worked in humid. Travel between plantations were accompanied by shade plants typical of forest vegetation or useful plants at the coffee plants, such as banana trees with their large leaves protect from sunlight.
Good result in roasting you trasfrisce in cup with cream and dark golden hues. In tasting there is a good-bodied and dense; pleasantly sweet. Persistent, chocolaty aftertaste.
The image, inserted here, faithfully represents this coffee immediately after roasting took place at our plant craft.
Our coffees have the important feature of using a roasting artisan-type, where only the experience and you get a human control the selection of the optimal level of roasting itself. The success of the roaster is in fact the balance that you can not reach between time and temperature, and who better than an experienced hand may be able to do this?
Notes on African Coffee
Africa is playing an increasingly important role in world production of coffee.
Although the quality Arabica originated in Ethiopia and it is curious that 75% of coffee 'is made up of African Robusta beans of the species.
The latter is more resistant to disease and gives a higher yield dell'Arabica.
Angola, Ivory Coast and Uganda are the biggest producers of African Robusta.
The only African countries that produce only the Arabica Ethiopia and Kenya.
