Description of flavor and aroma of Rwanda A PLUS washed red bourbon coffee

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Rwanda Rwanda from Central Africa, Uganda to the north, Tanzania to the east, Burundi to the south and Congo to the west, is a standard landlocked country. The neighboring countries are all big coffee producers. For many years, Rwanda coffee beans have been exported through the ports of Uganda to Kenya.

Rwanda, a German colony at the beginning of the 20th century, was first introduced by German missionaries to grow coffee in 1904. Coffee production increased significantly around 1930. Rwanda was once the ninth largest exporter of Arabica coffee in Africa, with nearly 450000 small farmers, with an average planting area of less than 1 hectare per small farm (about 165coffee trees per coffee farmer) totaling about 28000 hectares. Coffee production areas are mainly distributed in the western half of the country and the central region near the capital Kigali Kigali.

* more than 95% of coffee varieties are Arabica Bourbon bourbon and a small amount of Catuai Kaduai and Caturra Kaddura

* planting height 1200m above sea level, 1800m above sea level

* flowering starts from September to October every year.

* 3murf-July in the next year of harvest

Due to the relationship between climate and geographical environment and related coffee organizations to improve the quality of coffee beans, in recent years, Rwanda has almost completely adopted water washing to treat raw beans, so cooperatives and estates share water treatment plants to save costs. generally speaking, coffee farms must be surrounded by water washing plants.

In the annual competition of Top Coffee held by the American Fine Coffee Association SCAA in 2008, Rwanda Aromec Arnolmega's top waterwashed bourbon beans beat the Blue Mountain No.1 of Jamaica and Mantenin G1 of Sumatra to win the 2008 COE Championship Award, which has expanded its fame and price in the coffee industry.

The Abakundakawa cooperative comes from the small village of Musasa and the Rushashi water treatment plant, about 30 kilometers northwest of the capital Kigali. At present, there are about 1960 members and two water washing plants. Farmers grow high-quality coffee organically and soak raw beans for 48 hours more than twice the normal washing time to increase the characteristics of bean fermentation. Then use the scaffolding exposure and a large number of manpower to pick out the bad beans that may be caused by soaking for a long time or other reasons, and at the same time, in 2010, Abakundakawa has been on the list of COE held in Rwanda for three consecutive years (2010 is the third place), it can be seen that the level of quality control is not poor, and the overall appearance of raw beans is similar to Kenya beans.

Rwanda Rwanda beans are characterized by smoothness, acidity and floral aromas similar to those of Yegashev and Kenya AA, sweet citrus quality with lemon and orange blossom aromas and caramel, and characteristics similar to those of East African beans in Zimbabwe and Kenya.

* 1 explosion medium heat to 1 explosion end off heat + 20sec under beans, the fruit acidity is very strong

* 1 end of explosion + beans under 65sec, the flavor is similar to that of Kenya

* do not like the sour taste of the recommended baking 2 explosion or just Touch 2 burst baking degree

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Washed red bourbon cup flavor: nuts, almonds, grass, spices, melons and fruits