Coffee review

What is the best roasting degree of Rwandan coffee? how to drink the unique flavor of Rwandan coffee?

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) every year from March to July is the Luanda coffee season, now is the time ~ African beans feel strong with a strong impression of wild and unrestrained, but Luanda coffee is so soft, strong flavor, granulated and, much milder than beans from other places, this is the first impression of Luanda coffee. Because of the

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Every year from March to July is the Luanda coffee bean production season, now is the time ~

The feeling of African beans has a strong impression of wild and unrestrained, but Luanda coffee is so soft, fragrant, granular and much milder than beans elsewhere, which is the first impression of Luanda coffee.

Because the country thrives mainly by producing high-quality good coffee beans. The taste of Luanda coffee is described as "grassy aroma" with tropical climate characteristics. Precisely because Luanda's extremely fertile soil and suitable climate are very conducive to plant growth, the soft and full-bodied taste of Luanda coffee is special. Especially in the end, it shows a unique rich aroma of caramel and sweetness, which is worthy of your personal taste.

Country: Luanda

Product name: Luanda Qikewei

Producing area: Luanda

Treatment: washing

Variety: Arabica

Flavor trend / "strong sweetness > mellow > supple"

After an explosion, the last part of the beans: the fragrance is obvious, the fruit aroma is not as good as the Central and South American beans, the sour taste is very strong, the aroma and sour taste are very strong.

In the latter part of the outbreak, Body is extremely thick, and Huigan is his best part.

Two minutes after the explosion, the beans are bitter, and Huigan is as good as Body. The fragrance of the flowers is obviously clean and smooth, but without oil ester.

After the coffee is cooled, the fragrant flowers and plants show that the throat is the most comfortable.

The second burst of beans: a little bitter, Huigan and Body are great, but the smell is slightly inferior.

Shallow baking: has a unique acidity and strong aftereffect, Body extremely strong and perfect flavor.

Medium baking: bitter chocolate, strong sweet and Body, obvious floral aroma, clean and smooth taste without oil ester

After the coffee is cooled, the fragrant flowers and plants show that the throat is the most comfortable, and the overall impression of the coffee is soft, fragrant and saturated.

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