Introduction to the environmental brewing method of Rwanda Red Bourbon Coffee Flavor

You have heard or have tried an ancient coffee with elegant flavor: Typica Tibica derived variety.

For example, Manning, Blue Mountain, Elephant beans, Kona, Geisha. I believe many coffee lovers have also heard of strong lemon aromas, full and refreshing acidity, high sweetness of chocolate and nutty aromas.

A brief description of the origin of bourbon species was first found in Island of Bourbon Island, which is now "Reunion Island" east of Madagascar on the east coast of East Africa, so it is named after Bourbon Island.

Bourbon species will yield less than other Arabian species, and belong to low-and medium-yield tree species. At the same time, the wind and rain resistance of bourbon species are also worse than those of some emerging hybrids. However, bourbon species planted at high elevations can have a fuller and rising flavor. Therefore, in recent years, some boutique manors in Central and South American countries have enthusiastically promoted this low-yield but high-quality variety. Like-El Salvador, Brazil, Rwanda in East Africa.

In general, after red bourbon trees blossom and bear fruit, the color of coffee fruit changes from green > to yellowish color > to light orange > to mature red > to ripe dark red, so some people call it red bourbon. In fact, red bourbon is what we call bourbon. Bourbon planted at high altitude usually has a better aroma, while the acid is brighter and even tastes like red wine.

The color change of the yellow bourbon species is the same as that mentioned above, but eventually changes to a bright yellow, so the yellow bourbon species is distinguished from the bourbon species.

Production area: Nyamagabe district, Southern Province Nima Gabe district, southern province

City

Country: Rwanda Rwanda

Altitude

Variety: Red Bourbon red bourbon

Treatment: washing / African (sun drying) viaduct drying

Flowering: September to October

Harvest: March to June

Appearance: 16-17 mesh

Aroma / flavor:

Vanilla, cherry, pudding, coriander, cinnamon, cloves, almonds, caramel, dark chocolate, honey, sugar

Acid quality:

Plum, grapefruit, plum, black oak, malic acid, dense, tartaric acid (grape), bright sour

Complexity:

Clean and juicy, bright and lively, round and warm taste, unrestrained flowers and plants, the aftertaste is very sweet, the flavor rises