Direct trade Rwanda organic coffee how to drink _ comparison of roasting degree of Rwanda coffee beans

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Rwanda is a late producer of coffee beans compared to other African countries. Between 1990 and 2003, civil war and genocide almost eliminated Rwandan coffee from the market. In recent years, coffee production has resumed due to international aid and political stability. Gradually, good coffee has gained a good reputation in the market. High quality Rwandan coffee is sold to Europe. These are all grown on fertile land in volcanic terrain above 1800 meters. Coffee is currently Rwanda's main source of revenue.

A new batch of Rwandan coffee is produced by the Red Cherry Project. Operation Cherry Red is a well-known Dutch trader (HAILESLASSIE AMBAYE) The Rwandan coffee introduced for sale is mostly bourbon and tibica species, this time unlike the traditional Rwandan Arabica beans introduced before, and Rwanda's Eberkand de Kos.(Abakundakawas) Manor beans (bourbon) are smaller, round and firm than coffee beans, and the color is bluish green. Raw beans have a special ginseng flavor. When choosing coffee beans, it is very obvious. Defective beans are rarely carefully selected by hand. The weight loss ratio of roasted to lightly roasted coffee beans is 16%. The ratio of empty beans to defective beans is 2%. It is not particularly advertised as fragrant and soft taste. Flavor similar to Ethiopian Yegashkov is a traditional East African bean with floral flavor.

Light Roast City: Rwandan coffee Arabica native species coffee beans light roast has a great vanilla aroma, the taste is relatively clean thin complexity is not high This is the Bourbon species Rwanda coffee taste complex layered the biggest difference between the two, delicate elegant not thick citric acid, aftertaste rose aroma is not strong but last for a long time. When lightly roasted, coffee beans from Rwanda's Arabica native tree completely lose the astringent, salty flavor of the impression, replacing it with a pleasant aroma of rose grass.

Medium Roast (Average B): This roast degree is the best. After grinding, the beans release the sweet bread aroma. The wet aroma when brewing has the jasmine rose aroma. It is the characteristic of this coffee bean. The taste is clean and balanced, but it is not oily. After cooling, the jasmine rose fragrance is the most comfortable on the throat.

Heavy Roast (Normal C): The mint chocolate aroma is light and bouncy, not as deep as bourbon, showing a cool taste, similar to Ethiopian Yegashef washed beans, which is characteristic of East African Arabica coffee, which is not found in other coffee houses. The aftertaste has the sweet aroma of refined brown sugar roasted sugar cane.

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