Soft, fragrant, full-grained Rwanda Malaba Coffee introduces the Lutesilo producing area of the western province.
Flavor: soft, fragrant, full of particles
Baking: deep baking is recommended
Comprehensive: good 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. Creamy body and black tea-like aromas of persistent, solid Rwandan coffee are described as "grassy" 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.
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