Rwanda Red bourbon _ three different Red bourbon Coffee characteristics
Rwanda Rwanda from Central Africa, Uganda to the north, Tanzania to the east, Burundi to the south and Congo to the west, is a standard landlocked country. The neighboring countries are all big coffee producers. For many years, Rwanda coffee beans have been exported through the ports of Uganda to Kenya. Rwanda Rwanda beans are smooth, with acidity and floral aromas similar to those of Yegashev and Kenya AA, sweet citrus quality with lemon and orange blossom aromas and caramel, and characteristics similar to those of East African beans in Zimbabwe and Kenya.
Washed red bourbon cup flavor: nuts, almonds, grass, spices, melons and fruits
Rwanda Rwanda Red Bourbon red bourbon
Farm: Buf Caf é
Production area: Nyamagabe district, Southern Province Nima Gabe district, southern province
City: Butare / Cyangugu
Country: Rwanda Rwanda
Altitude: 1600 Murray 1900m
Variety: Red Bourbon red bourbon
Treatment: washing / African (sun drying) viaduct drying
Flowering: September to October
Harvest: March to June
Appearance: 16-17 mesh
Aroma / flavor:
Vanilla, cherry, pudding, coriander, cinnamon, cloves, almonds, caramel, dark chocolate, honey, sucrose, acid:
Plum, grapefruit, plum, BlackBerry, malic acid, dense, tartaric acid (grape), sharp and bright acid, refined acidity
Complexity:
Clean and juicy, bright and lively, round and warm taste, unrestrained flowers and plants, the aftertaste is very sweet, the flavor rises
Kirimbi in the Nyamasheke region of the western province of Rwanda
Farmers harvest from about 661 small farmers in the area.
Variety 100% Red Bourbon red bourbon variety
Extraction method hand-selected extraction
Purification method complete washing treatment
Drying mode high scaffolding drying
The elevation is 1600 MULT2000 meters.
The nose is sucrose, with floral aromas, bright black cherry acidity and berry flavors similar to blackcurrant.
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