What is the right roasting degree of Rwandan coffee, where Yejasuefi is the successor? Rwandan coffee flavor

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

Rwandan coffee is the most popular African coffee after Kenya and Ethiopia. But unlike the two famous producing countries, it does not have a long history of planting, let alone native varieties everywhere in the wild. This small African country is a fire Phoenix that has been reborn after robbery.

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.

Bourbon accounts for more than 90% of Rwanda's production. A small number of farmers grow bourbon variants BM-139 and Jackson. There are more mountains in the south and west, and water washing stations are also more famous. For example, Gitesi, Huye Mountain, Mibirizi, etc. Compared with drying on concrete in Central America, Rwanda will cover parchment coffee on an African bed with canvas to control the rate of air drying and slowly reduce the water content of the beans to 11% of the target in 10 to 15 days. Compared with sunlight exposure, this method helps to retain organic matter.

Rwanda is the first African country to host COE events. This is the fifth year. In taste, Rwanda coffee has obvious floral and fruity aromas, and tastes as smooth as tea. The balance is the highest in the United States of Africa.

After an explosion, the last part of the beans: the fragrance is obvious, the fruit aroma is not as good as the Central and South American beans, the sour taste is very strong, the aroma and sour taste are very strong.

In the latter part of the outbreak, Body is extremely thick, and Huigan is his best part.

Two minutes after the explosion, the beans are bitter, and Huigan is as good as Body. The fragrance of the flowers is obviously clean and smooth, but without oil ester.

After the coffee is cooled, the fragrant flowers and plants show that the throat is the most comfortable.

The second burst of beans: a little bitter, Huigan and Body are great, but the smell is slightly inferior.

* degree of baking:

Shallow baking: has a unique acidity and strong aftereffect, Body extremely strong and perfect flavor.

Medium baking: bitter chocolate, strong sweet and Body, obvious floral aroma, clean and smooth taste without oil ester

After the coffee is cooled, the fragrant flowers and plants show that the throat is the most comfortable, and the overall impression of the coffee is soft, fragrant and saturated.

The best baking degree: moderate baking

Rwandan coffee has a similar smell to Yega Xuefei, so it has attracted a great deal of international attention. Maybe Rwanda is about to become a world-famous successor to Yega Xuefei.

END