Rwanda coffee cup flavor description _ how to bake Rwandan coffee beans _ Rwanda coffee tastes good

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"the land of a thousand hills"

● "country of a thousand hills" Rwanda, the whole territory is mountainous and plateau, most areas belong to tropical plateau climate and savanna climate, mild and cool. With the good natural conditions of high altitude and fertile volcanic soil, the country's fertile soil and suitable climate are conducive to plant growth. Rwanda is the only country in the world that can fully enjoy the harmony between soil-altitude-climate. In this unique growing environment, high-quality coffee from Rwanda has a distinctive taste and aroma.

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweetness of fruit, this coffee also gives people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color.

● Rwanda: this small East African country should not be ignored by roasters and coffee lovers. It is known as the hometown of thousands of mountains, and its high-quality, high-altitude coffee coexists with its poverty.

It is not the largest coffee producer in Africa; in 2016, it harvested only 220000 bags of coffee (60 kg), compared with 7.1 million in Ethiopia and 4.9 million in Uganda. But Rwanda is positioning itself as a world-class producer of boutique coffee.

In the past, coffee in Rwanda was handled by independent farmers, whose quality was unstable and then mixed with coffee processed by neighboring farms. However, in the wake of the genocidal upheaval, both the Government and PEARL agencies encouraged producers to invest in full washing processes. There are now 245 processing stations in the country.

It is worth mentioning that the whole water washing treatment, also known as double washing (double washed), is usually treated in a slightly different way than the water washing treatment washed. Coffee is usually soaked twice, which is common in Africa but not in Latin America. Of course, if you work hard enough, you will also find other ways to deal with it. However, the flavor of typical Rwandan coffee is high sweet, mellow and full-bodied.

●, let's take a look at the delicacy of Rwandan coffee and how they are made.

Like all coffee, roasting is affected by the variety, origin, processing methods and other factors of coffee beans. However, there is one thing you should remember: because of the altitude of Rwandan coffee, its density is high.

A common rule of African boutique coffee is to apply a large amount of calories during roasting. Hard beans like this can transfer heat well, so a higher lower bean temperature and a higher heating rate will be better.

At the same time, the alcohol thickness of Rwandan coffee is very good, so you can also try to extend the flavor development period Development time and burst period to emphasize alcohol thickness. Lightly roasted Rwandan coffee is sour and pleasant, but don't be afraid to create more syrup-like thickness / taste in the coffee.

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