The flavor and taste of Rwandan coffee describes the mysterious and low-key volcanic coffee of Rwandan coffee

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Rwanda Coffee mysterious and low key Volcano Coffee

Rwanda is a small landlocked country in East Africa. It has hilly terrain, fertile land and ancient bourbon species. High-quality coffee beans can be found everywhere in Rwanda. As a result of the war and massacre, a high proportion of small coffee farmers are women or even widows. When they receive grade A Rwandan coffee produced by these small farmers or manor cooperatives, it is hard to describe. In particular, her flavor is not inferior to the Kenyan auction bid beans or Yekashev, and even her unique charm worthy of careful taste … .

Dry aroma: sweet aroma of nuts, almonds, flowers and fruits, mango, obvious sweetness, sour berries

Wet aroma: berry aroma, spice caramel sweet, citrus aroma, essential oil

Sipping: when sipping, the mouth is very rich and full, citrus sour, greasy, berry, caramel sweetness is obvious, nose aroma is very rich, complexity and sweet and sour changes are very special.

African beans feel strongly with a wild and unrestrained impression, 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 "grassy aroma" with tropical climate characteristics. Precisely because Rwanda's extraordinarily fertile soil and suitable climate are very conducive to plant growth, the soft and full-bodied taste of Rwandan coffee is special. Especially in the end, it shows a unique rich aroma of caramel and sweetness.

Rwanda is located in the heart of the interior of Africa. Its fertile mountain terrain and ancient traditional bourbon species indicate that the natural environment needed to grow high-quality coffee beans can be seen everywhere in Rwanda. Coffee was introduced to Rwanda by German missionaries in 1904 and began to flourish in 1930 because it was the only income-earning crop for rural farmers. Whether it was Arabica harvested in March-June or Robsta harvested in May-June, the government encouraged in effect ordering the production of low-quality and high-yield coffee, even though poor quality played an important role in Rwanda's economic development at that time, because it was one of the few crops that could earn cash, but as global coffee prices collapsed, it continued to promote the policy of exporting low-quality Arabica coffee. Changes are bound to be made.