How to describe the flavor of Rwandan coffee _ how to drink Rwandan coffee _ where to buy Rwandan coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

As far as I can remember, the Rwandan coffee beans have obvious wild ginseng flavor and high sweet taste. This time, there is no wild ginseng flavor when the hot drink is extracted, but there is an instant wild ginseng taste in the upper jaw when the coffee liquid is cooled. And the imported fruit acid also tends to plum fruit.

Brief introduction

Country: Rwanda

Region: Nyakizu area

Farm Garden: Nyakizu Farmers' Association of Rwanda

Variety: Red Bourbon red bourbon species

Treatment: washing

Drying method: sun drying on scaffolding

Pearl Coffee Project: tutoring Cooperative

Additional information:

Rwanda's climate and altitude and high-quality bourbon varieties of coffee trees are capable of producing high-quality Rwandan coffee beans.

The Nyakizu Farmers' Association is located in Butare, the second largest city near Rwanda.

The Nyakizu Farmers' Association was founded in 2006. The Nyakizu Farmers' Association is the latest partnership of the Pearl Coffee Project, which aims to rebuild agricultural institutions in Rwanda, increase production capacity, improve the lives of farmers and produce quality coffee on a sustainable basis.

-

4.2% defect rate, um ~ gratified by many ^

Beautiful spray after picking up defects

Dry aroma, with strong spicy aromas of star anise cinnamon and ripe fruit (similar to the sweet aroma of Phoenix pear).

Wet fragrance, can clearly distinguish with the strong rising flower aroma as the main axis and the fusion of fruit acidity, fruit sweet aroma. On the other hand, the lower aroma has the aroma of traditional Chinese medicine Ganxiang.

At the entrance, you can feel the soft and solid grapefruit acid staying at the front of the tongue, and the fragrance of the fruit acid can also be obviously felt in the front of the upper jaw, and the fruit acid is slowly and gracefully collected at the center of the tongue, and the root of the tongue is also filled with the tongue, and the upper jaw is obviously sweet.

Then feel the sweet taste rising on both sides of the back of the tongue, nutty and sweet aroma in the upper jaw of the nasal cavity, slightly bitter embellishment at the root of the tongue, similar to the smell of cut tobacco and cocoa, and the continuous growth under the tongue is swallowing.

The throat rhyme combines licorice and stone fruit aromas. The slightly sour taste in the tongue and the spring under the tongue, the sweet fragrance on both sides of the back of the mouth and the sweet root of the tongue construct a wonderful sour and sweet aftertaste.

Although there are not many main levels of Rwandan coffee beans, the main axis is obvious, especially the crisscross cycle of sweet and sour taste is rich and the connection is wonderful. Medium consistency, smooth taste.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com