Flavor characteristics of Luhiro Coffee in Rwanda Coffee producing area. How to make Rwandan Coffee?

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

Experience:

Try to make the first cup and find it a little dry. It's not as slippery as expected. A bit like citrus characteristics, or orange peel? The touch after moderate temperature is closer to the juicy state, but I still feel that there is no refreshing sweet and sour juice when I drink it. It seems to be suppressed by a neutral taste, like orange peel or unsweet nutty taste. But there is a little bit of mild acidity here, similar to blueberries, while the sour tail feels a little like grapefruit. But personally, I feel that it is not a pleasant entrance experience, which is a bit far-fetched.

The second cup tried to adjust the cooking plan, but the effect was still not satisfactory. When there was almost no hope in the third cup, when I was going to use four or six methods to brew the experiment, I unexpectedly drank a flavor that was as comfortable as the introduction, and drank all the fruit tone and taste. So sometimes a good drink is unintentional, or when you suspect that the taste is not ideal, dare to try more.

Bean seed: Musiuyi treatment Plant, Luhilo District, West Coffee Province, Rwanda (Mushonyi CWS)

Production area information: Muxiuyi processing Yard / Bourbon / 1800 meters in Western Province

Treatment method: washing / medium and shallow baking

Degree of grinding: 3

Powder: 15g

Powder / water ratio: 1:17

Water temperature: 93 degrees

Filter cup: V60

Time: 2 minutes 17 seconds

Number of self-study cups: 431 cups

Bean merchant: Mugu coffee

Flavor description: juicy citrus, blueberries, black grapes, with elegant floral aromas, sweet and sour flavors of grapefruit, orange and caramel

END