How about coffee beans in the coffee producing area of Nimashek Nyamasheke, a Rwandan coffee brand?

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Rwanda is one of the smallest and most densely populated countries in Africa, with an area the size of Maryland. In this country, the average area of all family farms is less than one hectare. The coffee industry in Rwanda is actually a small-scale peasant economy. Today, about 430000 households produce coffee in Rwanda, and most farms have fewer than 200 coffee trees.

Big tree dividing line

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Rwanda has an ideal environment for Arabica coffee, which is grown between 1350m and 1850m above sea level. Rwanda's fertile volcanic soil, abundant rainfall and mild climate throughout the year all promote the ripening of coffee beans, and the special planting environment gives coffee a unique flavor.

Rwanda. South Shike province. Lake Kiev (Yunwei treatment Plant)

Rwanda Nyamasheke Lake Kivu Bourbon

□ producing area: South Shike Province / Lake Kiev / Yunwei (Nyungwe).

□ altitude: 1750m / 2000m

□ processing Plant: Yunwei (Nyungwe) processing Plant

□ treatment: washing

□ variety: bourbon

□ particles: 15 mesh

□ flavor description: cream, caramel, wild berries, vanilla, freshly squeezed orange juice, citric acid, clean texture, low temperature turns to grape, plum dark fruit flavor.

□ Roast Recommendations:City to Full City is a safe range for this coffee, though we felt that our lightest roasts didn't quite develop the full potential sweetness.

Caption: the Nyungwe washing station is located in the area of the same name, across the southeast of Lake Kivu, in Nyamasheke, Rwanda. Over the past year, many improvements have been made to the station, including new milling equipment to enable them to better work with the partners of some 2000 small farmers in the area (they operate at full capacity for the first time, as the mill was built in 2006). Nutrient-rich soil, high elevations and mild climate make this area (and much of the surrounding area) a good place to grow coffee. The station is located 1700 meters above sea level, with a coffee planting area of 1850 meters.

Nyungwe seems to be a little depressed in the dry aroma. Despite the clean sweetness of the ground coffee, Nyungwe retains its "flamboyant" side for the brewed cup. The moist aromatics give a glimpse of butter caramel, vanilla, peach and floral accents from the steam. Brewing is the highlight of coffee, city to city + will produce the highest level of complexity, not to mention acidity. This is not the "gorgeous" way Ethiopian or Kenyan coffee can, without the scent of jasmine or "wild" fruit here. Instead, all of this bourbon has an incredible sweetness that I compare to brown sugar dissolving in water, openly, and balancing any bitter "coffee" tones. It has a pie flavor, freshly squeezed orange juice (with slightly pulp), this ambitious structure, citric acid as well. Don't expect & # 39; your head & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & # 39; & #

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