Rwanda Coffee, the World Coffee producer

Rwandan coffee, in its washed arabica form, is of absolute quality. As far as Africa is concerned, its coffee industry stands out because the country thrives on producing the best possible coffee beans.

The taste of Rwandan coffee is described as "grassy" with tropical climate characteristics. The country's fertile soil and climate are conducive to plant growth, and coffee trees seem driven or forced to grow upward, as well as growing too fast to produce the best beans. But anyway, the soft, rich flavor of the country's coffee is excellent.

Premium coffee comes from washed Arabica beans

Rwandan coffee has a unique and perfect flavor.

Flavor: Soft, aromatic, full grain

Baking: Deep baking recommended

Overall: Good

(The above materials are from the Chinese translation of Coffee Appreciation Manual by Jon Thorn)

Although the sack on the package is only printed with a few simple words, it has quite profound historical significance behind it. Rwanda is located in the south of the equator in central Africa and is an inland country. The Congo River and Nile watershed run through the west of Rwanda from north to south, with an average altitude of about 2700 meters. The western slope of the watershed drops to Kivu Lake and Luzi Valley, which is part of the Great Rift Valley.

Lake Kivu is the highest lake in Central Africa. Rwanda is still a backward country at present, but under the President's Vision 2012 and 2020 strategy, it is expected to have a good vision. The word OCIR can be clearly seen on this batch of packaging. It is an organization of the Rwandan government responsible for agriculture-related industries, including the promotion of fine coffee. It belongs to the Rwandan Ministry of Commerce.

Beautiful view over Kivu Volcanic Lake

Another noteworthy thing on the package is that there are a series of words related to the United States. This is the United States Assistance Program (USAID). Because of this plan, Rwanda's fine road has also gone smoothly. OCIR has referred to many successful ways in order to improve the quality of exports. Among them, the mechanism of establishing cooperatives is indispensable to the road to fine coffee. Here, farmers are provided with an environment for education, large-scale water treatment plants have been built, Professional cup test room... Wait.

The slightly highland beans that have always been favored, the Grand Q Competition Champion Manor in 2005, etc. are all single-handedly organized by this private company, and this batch of SICAF printed on it is also operated by NKG. Rwanda's coffee grading system is different from that of other African countries. In addition to hand-selected differentiation, cup test is also needed to evaluate the grade difference, while Lu's grade is only A, B and C. This batch of 100% Bourbon Mount Kumgang, according to cup test procurement experience, It will be one of the favorites of another wave of coffee lovers, with its thick Body, fruity acidity and complex variability in the mouth.

The following is the cup forecast and basic information:

Dry aromas: dark chocolate, hazelnut (nutty), fruity persistent, peach

Wet fragrance: woody, creamy, nutty, pepper, mango sweet

Sip: Melon-like sweetness with coating properties... The acidity is bright and obvious, with a slight astringency in the front part. Creamy sticky body, black tea aroma throat rhyme continued to be strong and solid.

Suitable for people: coffee drinkers who like strong taste but relatively clean; coffee drinkers who like African wild.