Rwanda boutique coffee introduces the characteristics of Rwanda coffee Rwanda coffee taste Rwanda coffee
Since the 1920s, Arabica coffee grown in Rwanda has been famous for its unique fruit sweetness and rich grass aroma. In recent years, the Rwandan government has taken positive measures to vigorously promote coffee production, set up coffee production cooperatives in various places, and give technical guidance and financial support to farmers, so that coffee production has made considerable progress.
Coffee producing areas in Rwanda:
There are about 33000 hectares of coffee plantations in Rwanda, with 500000 people engaged in the coffee industry. With the good natural conditions of high altitude and fertile volcanic soil, the country's fertile soil and suitable climate contribute to plant growth, and coffee trees seem to be driven or forced to grow upward, or because they grow too fast to produce the best coffee beans. The beautiful country of thousands of hills Rwanda has a long and rich culture for growing highland coffee, mainly high-quality Arabica coffee. Rwanda is the only country in the world that can fully enjoy the harmony between soil, altitude and climate. In this unique growing environment, high-quality coffee from Rwanda has a distinctive taste and aroma. Bourbon coffee grown in Rwanda is one of the original varieties of Arabica coffee.
Features of Rwandan Coffee:
The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweetness of fruit, this coffee also gives people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color.
Flavor: soft, fragrant, full of particles
Suggested baking method: deep baking
★★: good
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Costa Rican La Minita coffee boutique coffee beans recommend Costa Rican coffee varieties
La minita Manor plants and selects coffee for its customers in a careful and responsible spirit. After screening and elimination from a total of 832000 pounds of raw beans, it finally selects 210000 pounds of the best quality coffee beans for consumers. This means that in this process, La minita only selects about 25% of the raw coffee beans. The whole operation is done entirely through manpower, at a cost of more than 30%.
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Vietnamese coffee characteristics Vietnamese coffee bean flavor Vietnamese coffee description Vietnamese coffee mouth
Perhaps under the influence of French colonial rule, coffee grown in Vietnam has a French flavor. Arabica coffee was first brought to Vietnam by French missionaries. Coffee production in Vietnam: 96% of Robbins coffee comes from small farms, but some state-owned farms also grow coffee trees. Near Tokyo (Tonkin) Bay, there are mostly Java or bourbon varieties. The main variety produced is Robbins special coffee.
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