Rwanda Coffee Kanzu processing Plant in Lake Kivu, Rwanda introduces the flavor of Rwandan coffee

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Kanzu is a water washing plant in southwestern Rwanda, near Lake Kivu, which is a famous coffee grower in Rwanda, and the quality of the coffee seems to be proportional to the beauty of the scenery. The Kanzu processing plant, hidden in a village surrounded by mountains, is located in the Nyamasheke district. Two years ago, the management rights changed and the performance was more progressive. In a plan, the processing plant and coffee farmers worked together to improve the output quality of small coffee farms, while also improving the raw bean treatment method. After the harvest on the mountain, more than a hundred coffee farmers sent the coffee cherries to the processing plant, which used the same type of disc peeling machine in Kenya for peeling, then let the coffee ferment for 24 hours, and then put it into a long channel to wash, after soaking, the raw beans with endothelium will be placed in an elevated bed to dry, because the ventilation of the elevated bed is good, so that the moisture can be effectively dispersed. Most of the coffee here is grown in the mountains above 2000 meters above sea level, making it ideal for bourbon, which is almost a single crop.

The aroma is fruity, and the sweetness of the smell and overall taste is also improved; dry aromas smell like cherry juice, black sugar and apple cream when lightly baked, with hints of spices such as cinnamon, deep-roasted dry aromas with a hint of sweet cocoa and a touch of hot caramel; when added with hot water, the wet aromas have amazing aromas of caramel and dark fruits, similar to plums and raisins When the residue is broken, the powder layer gives off a sweet taste, like nuts and vanilla beans. The overall flavor is rich, with obvious citrus and sugar sweetness, high mellow thickness and suitable matching; the slightly deeper roasting degree of the city gives the coffee a sweet taste of caramel and unrefined sucrose, and after cooling, some micro-flower aromas are accompanied by drupe flavors. the coffee also has a fermented citrus flavor, but the clean apple acidity will be neutralized. The degree of roasting is that when the coffee is roasted in the whole city, the chocolate flavor in the coffee will be more layered, with some apple and pear flavors; the aftertaste is as sweet as black sugar and as rich as red honey; if the roasting degree is deeper, the coffee can still maintain the above flavor, but it is best not to exceed the second baking degree to keep the oil inside the coffee beans. Kanzu coffee is very sweet, regardless of aroma, sweetness, acidity and taste, are very "complete", even if brewed in an Italian way, it is also an excellent single espresso.