Introduction of coffee producing areas in Rwanda
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
The market for Rwandan coffee:
Rwanda coffee is absolutely high quality in the form of washed Arabica beans. As far as Africa is concerned, its coffee industry is remarkable because the country thrives mainly by producing the best possible coffee beans. Coffee from Rwanda is becoming more and more popular in the international market.
The mission of the Rwanda Coffee Association is to manage and supervise the operation of the coffee industry in Rwanda from production to sale. The recently revised mission focuses on policy formulation and implementation, with more emphasis on the need to improve the professionalism of the coffee industry and to increase marketing efforts. Since the establishment of the Rwanda Coffee Association, it has promoted the Rwandan coffee culture and promoted the influence of Rwandan coffee.
But in any case, the soft and full-bodied taste of the country's coffee is great.
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Duran Farm in Western Panama
Duran the Duran family have run farms in the highlands of western Panama for 90 years. They take care of the land and feed the villagers carefully. The coffee beans here are washed with water and have strict bean-picking equipment. The owners of the manor are usually proud of their own brand and grow coffee carefully for fear of ruining the credibility established over the years.
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Classification of coffee beans to distinguish defective beans
Grading by the number of points of defective beans is the earliest classification method, and it is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean counts as one point.
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