Coffee from Rwanda Coffee

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. The country's fertile soil and climate help plants grow, and coffee trees seem to be driven or forced upward, or because they grow too fast to produce the best coffee beans. But in any case, the soft and full-bodied taste of the country's coffee is great.

High quality coffee comes from washed Arabica coffee beans

Rwandan coffee has a unique and perfect flavor.

Flavor: soft, fragrant, full of particles

Baking: deep baking is recommended

Comprehensive: good

(the above materials are from the Chinese translation of the Coffee appreciation Handbook, the original author Jon Thorn)

Although the sacks on the package contain only a few simple words, they are of far-reaching historical significance behind them. Rwanda, located south of the equator in central Africa, is a landlocked country. The divide between the Congo and Nile rivers runs through western Luanda from north to south, with an average altitude of about 2700 meters. The western slope of the watershed plummets to Lake Kivu and Ruzi River Valley as part of the Great Rift Valley.

While Lake Lake Kivu is the highest lake in Central Africa, Rwanda is still a backward country, but under the President's Vision 2012 and 2020 "strategy, it is expected to have a bright vision, and the word OCIR can be clearly seen in this package. He is an organization of the Rwandan government, responsible for agriculture-related industries, and of course includes the promotion of boutique coffee, which belongs to the Ministry of Commerce of Rwanda. Beautiful scenery on Kivu volcanic Lake

Another noteworthy thing on the packaging is a list of relevant words from the United States, which is the American aid program (USAID). Because of this plan, the road to fine goods in Rwanda has also gone much smoothly. OCIR has made reference to many successful ways to improve the quality of its exports, among which the mechanism for setting up cooperatives is an indispensable road to boutique coffee. Provide farmers with an educational environment, build a large-scale water treatment plant, professional cup testing room. Wait.

The tiny Highland beans, which have always been favored, and the 2005 Columbia Q Competition Champion Manor are all run by this private company, and this batch of people printed with SICAF is also run by NKG. Rwanda's coffee grading system is different from other African countries, and the hand constituency needs to be rated by cup test, while Lu's grade is only A, B and C. According to the purchasing experience of this batch of 100% bourbon Mount Kumgang, it will be one of the favorites of another wave of coffee lovers, the thick Body, the acidity of fruit, and the complex variety in the mouth.

The following is the cup forecast and basic information:

Dry aroma: deep chocolate, hazelnut (nutty), persistent fruit, peach

Wet fragrance: Woody, creamy, nutty, pepper, mango sweetness

Sipping: melon-like sweetness is coated. The acidity is bright and obvious, with slightly astringent in front. The body is as thick as cream and the aroma of black tea continues to be strong and solid.