Analysis of flavor characteristics of Rwanda Giseny coffee _ medium and deep roasted Rwandan coffee hand-brewed reference

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Rwanda can be said to be a fast-growing boutique coffee producer in East Africa. Apart from the memory of its sad story of the massacre in Rwanda, the quality of its boutique coffee has also improved rapidly.

Like many African countries, Rwandan coffee is mainly produced by small farmers, and the ripe cherry fruits are collected and sent to the processing station every year during the harvest period. During the annual harvest period, the ripe coffee berries picked by farmers are concentrated in the treatment station for treatment, first selected by hand to ensure that no immature or damaged fruit is mixed in. Then remove the pericarp, wash the pectin in the channel after 12-18 hours of washing and fermentation in a cool and low temperature environment. During the drying process of the scaffolding, the members of the treatment station will turn manually and take care of them carefully to ensure that the raw beans with shells will not lose moisture or dry unevenly in sufficient sunlight, until the moisture content stability of raw beans is reduced to less than 14%.

Rwanda Ngorororero FWA Micro lot--16/199 is a micro-batch of boutique coffee, the beans are roasted in a deacidified French way, with the bitterness of cocoa in front and the sweetness of caramel in the back.

In terms of acidity, the berry acid of this Rwandan coffee is unique, which is different from the citrus acid of Ethiopia and the berry acid of Kenya, and is "another kind of" characteristic African coffee.

In flavor, it has a concrete flavor of cherry and plum. In the whole producing area, only high-grade beans can have such flavor.

And to our surprise, this bean has a very good cleanliness-good cleanliness also means that this bean has a very exquisite handling in the picking process.

Analysis of coffee brewing in Rwanda

Hand punch reference

Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--

Quickly bring out the attractive aroma of citrus when brewing, and feel the feeling of citrus black tea after the entrance.

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