Rwanda COE award-winning Nyamyuba coffee beans hand-made reference _ grass-scented Rwandan coffee

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Rwanda (Rwanda) is located in Central Africa, bordering Uganda to the north, Tanzania to the east, Burundi to the south and the Republic of Congo to the west. It is a completely standard landlocked country. It was first introduced by German missionaries to grow coffee in 1904, and coffee production increased significantly around 1930. Rwanda was once the ninth largest exporter of Arabica coffee in Africa, with nearly 450000 small farmers. The average planting area of each small estate is less than one hectare (about 165coffee trees per coffee farmer). The total planting area is about 28000 hectares. Due to the relationship between climate and geographical environment and new coffee bean treatment methods brought by relevant coffee organizations to improve quality, in recent years, water washing has been widely used to treat raw beans in Rwanda, so cooperatives share water washing treatment plants to save money. Generally speaking, the water washing treatment plant must be surrounded by coffee plantations. Since 2000, the United States Agency for International Development (USAID) has assisted the development of local farmers' cooperatives, coupled with the excellent soil conditions that the country already has-- for example, most of the land in the country is located on a plateau above sea level of 1400 meters. Let Rwanda not only gradually restore production, but also many of them are good things.

The feeling of African beans has a strong impression of wild and unrestrained, 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 rich taste of Rwandan coffee is special, especially in the end showing a unique rich aroma of caramel and sweetness, worthy of your own taste.

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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