Boutique Coffee beans Rwanda Coffee Bean Flavor Cultural characteristics introduction to Kimmel Manor

Rwandan coffee, in its washed Arabica bean form, is of absolute quality. As far as Africa is concerned, its coffee industry stands out because the country thrives mainly on producing the best possible coffee beans. Rwandan coffee is gaining increasing popularity on the international market.

The mission of the Rwandan Coffee Association is to manage and supervise the operation of the Rwandan coffee industry from production to marketing. The recently revised mission focuses on policy formulation and implementation, with greater emphasis on efforts to improve professionalism and marketing in the coffee industry. Since its founding, the rwanda coffee association has been instrumental in promoting rwandan coffee culture and influence. Rwanda, located in east-central africa, has a mountainous terrain that is suddenly fertile and rich in the ancient variety of coffee beans known as bourbon beans. Bourbon beans are generally small round beans, but there are other shapes. They usually have a better aroma, a brighter acidity, a clear sweetness, and even a taste similar to red wine. Some people say that red bourbon itself has the taste of milk and chocolate, just like drinking milk coffee. And speaking of Musasha Co-op, the name used to shine at the Cup Test.

Opening the package, the aroma of freshly roasted coffee beans and a faint smell of milk greeted the nose. Looking forward to the taste after brewing. However, he was slightly disappointed.

Perhaps his expectations were too high, because Bourbon beans, an ancient variety, had an excellent reputation. After brewing, there is no chocolate milk taste, or cherry sour, on the contrary, bitter taste lasts long after the tongue, directly leading to the wonderful coffee time into ditch time. Once suspected that the boss gave me other varieties of beans, and asked him for theory.

The boss was good. He also made a cup in the afternoon, and the data changed:

Powder, large pegasus scale 6.5, 15 g; water, 1:17, 255 g, 90 ° C; stewed for 20s, overall brewing time 1:40 (continuous water injection)

Result: Medium thickness, cherry notes, slightly sweet and sour, herbaceous notes, slight citrus notes, but not as pronounced as yetcha