What are the varieties of Rwandan coffee beans? is Rwanda bourbon coffee good? Rwanda coffee price

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Rwanda Coffee Bean Variety Red Bourbon Flavor Description:

You've heard of, or you've tried, an elegant old coffee variety: Typica.

For example, mantenin, blue mountain, elephant bean, corna, geisha. I believe many coffee lovers have heard of it-for example: Brazil Chacal Estate - Yellow Bourbon, strong lemon aroma, full and refreshing fruit acid, sweet chocolate aroma and nutty aroma.

The Bourbon species was first discovered on the Island of Bourbon (now called "Reunion Island" east of Madagascar on the east coast of East Africa), hence its name.

Bourbon species tend to yield less than other Arabian species, and are low to medium yield species, and are less resistant to wind and rain than some emerging hybrid species, but Bourbon species can be planted at high altitudes and have a fuller and more elevated flavor, so in recent years some boutique estates in Central and South America have been eager to promote this low yield but high quality variety, such as El Salvador, Brazil, and Rwanda in East Africa.

Red Bourbon After the general coffee tree blossoms, the color change of the coffee fruit is: green> turn slightly yellow> turn slightly orange> turn mature red> turn ripe dark red, so some people call it "red bourbon species", in fact, red bourbon, that is, we generally call Bourbon species. Rwanda coffee beans grown at high altitudes usually have a better aroma, a brighter acidity and even a taste similar to red wine.

The color of yellow bourbon species changes the same as above, except that it finally changes to bright yellow, so it is distinguished from bourbon species by "yellow bourbon species".

Farm: Buf Café

Production area: Nyamagabe district, Southern Province Nyamagabe district, Southern Province

City: Butare / Cyangugu

Country: Rwanda

Altitude: 1,600~1,900 m

Breed: Red Bourbon

Treatment: Water Wash/African (Sun) Elevated Bed Drying

Blooming: September to October

Harvest: March to June

Appearance: 16-17 mesh

Aroma/Flavor:

Vanilla, cherry, pudding, cilantro, cinnamon, clove, almond, caramel, dark chocolate, honey, sucrose

Acid:

Plum, grapefruit, plum, blackberry, malic acid, dense, tartaric acid (grape), sharp bright acid, refined fruity acidity

Complexity:

Clean and juicy, bright and lively, round and warm on the palate, with floral and floral aromas, a very sweet finish, and a rising flavor

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