Analysis of flavor and taste of Starbucks Rwanda Musasha coffee beans

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Rwanda is a Rushashi-producing area in the Gakenke district of the northern province of Dukunde Kawa Musasa, founded in 2000 as a coffee program co-sponsored by United States Agency for International Development (USAID) and Dr. Dr. Tim Schilling's, the cooperative currently has more than 2000 members, but each farmer has less than 200 coffee trees. In the early days, members of the cooperative had to send coffee to the Musasa processing plant, but since 2000, they have obtained enough money to set up their first washing treatment station, which is on a mountain of about 2000 meters above sea level, while coffee trees planted nearby are about 1500 to 2000 meters above sea level. such a cool natural environment is of great help to the fermentation of raw coffee beans.

Not only can it prolong the fermentation time, but it will not cause infection of microorganisms or bacteria, coupled with the careful selection of farmers when picking, and the local native varieties, creating a strong sour and sweet taste of plum fruit in Rwanda. A few batches even have a delicate floral smell.

During the local harvest period, farmers gather ripe red-purple coffee berries to the treatment station and select them by hand to ensure that there are no immature or damaged fruits mixed in. Then remove the peel, wash the pulp in the channel after 12 to 18 hours of washing and fermentation in a cool and low temperature environment. During the drying process of the scaffolding, the members of the treatment station will turn manually and take care of them carefully to ensure that the raw beans with shells will not lose moisture too quickly or dry unevenly in the sufficient sun, until the moisture content of raw beans drops steadily to less than 14%.

About the label pattern of coffee beans

Musasha Water washing Station is a gathering place, where everyone gets together and is a symbol of cooperation and trust. The label design directly shows the efficiency and spirit of unity and cooperation of the washing station. The staggered lines depict the state of flow, while the dots symbolize a large number of coffee beans. The eyes drawn by metal lines focus on the coffee processing process; farmers help each other and strictly monitor the quality and handling of coffee to ensure the production of the highest quality coffee beans, while continuously improving the community and having a huge impact on the community.

In recent years, Rwanda's beans have shone brilliantly in the international community. This time, the Rwanda Dukunde Kawa Musasa Cooperative has shown a rare smooth taste after fine-tuning and baking. The acidity is bright, the level is amazing, and the finish rhyme is sweet and unastringent. Compared with the previous Rwanda, it is more fault-tolerant, easier to cook and has a very high CP value.

< taste analysis >

Dry aromas are floral, licorice and honey, with hints of grass and wood, and caramel when broken.

The wet fragrance has a slight aroma of tea (more like oolong), sour, bright but not irritating in the mouth, and soon brings out the sweetness of honey caramel in the middle, with obvious sweetness of back sweet and grass in the end, with good acidity as a whole, moderate BODY, rich and wide layers of taste, clean and high sweetness.

< flavor description >

Lemon, flower scent, licorice, grass woody fragrance, honey caramel sweet

Cooking method: hand-made American coffee machine siphon pot French pressure all kinds of follicle cooking utensils ice drop type

If the taste of the coffee liquid is too strong, it can be adjusted by hot water again. Do not extract too much coffee liquid at one time, otherwise there will be tasteless and bad substances in the later stage.

It will be filtered out at the same time, if your taste is heavier, you can increase the adjustment of coffee powder.

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