Rwanda Coffee | characteristics of Rwanda Coffee beans | Rwanda AA washed beans

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Rwanda coffee beans Rwanda AA washing

Dry aroma: sweet aroma of nuts, almonds, flowers and fruits, mango, obvious sweetness, sour berries

Wet aroma: berry aroma, spice caramel sweet, citrus aroma, essential oil

Sipping: when sipping, the mouth is very rich and full, citrus sour, greasy, berry, caramel sweetness is obvious, nose aroma is very rich, complexity and sweet and sour changes are very special.

Rwanda is a small landlocked country in East Africa. It has hilly terrain, fertile land and ancient bourbon species. High-quality coffee beans can be found everywhere in Rwanda. It is said that coffee was introduced to Rwanda by German missionaries in 1904. Coffee is the only income-earning crop for rural farmers. Coffee is booming, but unlike the centralized auction system in neighboring countries, farmers' cooperatives can buy and sell directly with buyers. Traditionally, coffee from Rwanda is exported to Europe through Uganda through the port of Mombasa in Kenya. Over the past decade, high-end coffee from Rwanda cannot be exported due to civil war and genocide. As a result, coffee cultivation has been sharply reduced in 1994. The genocide claimed nearly 500000 lives, and also made the knowledge and technology of coffee bean cultivation almost extinct. After the war, with the aid of the United States and the assistance of some international organizations. Gradually regained their strength and began to plant. As a result of the war and massacre, a high proportion of small coffee farmers are women or even widows. When they receive grade A Rwandan coffee produced by these small farmers or manor cooperatives, it is hard to describe. In particular, her flavor is not inferior to the Kenyan auction bid beans or Jakashafi, and even her unique charm worthy of careful taste …

African beans feel strongly with a wild and unrestrained impression, but Rwandan coffee is so soft, fragrant, granular and much milder than beans elsewhere, which is the first impression of Rwandan coffee.

Because the country thrives mainly by producing high-quality good coffee beans. The taste of Rwandan coffee is described as "grass aroma", with tropical climate characteristics, precisely because Rwanda's extraordinarily fertile soil and suitable climate are very conducive to plant growth, the soft and full-bodied taste of Rwandan coffee is special, especially at the end of the drink shows a unique rich aroma of caramel and sweetness.

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