Fruit aroma with persistent Rwandan coffee flavor introduction to the characteristics of Rwandan coffee
The favored Micro Highland beans 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.
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. Body, which is as thick as cream, has a strong black tea-like aroma, 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 on this batch of packaging. He is an organization of the Rwandan government, responsible for agriculture-related industries. Of course, it also 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. Although the sacks on the packaging only contain a few simple words, they are of far-reaching historical significance behind them. Rwanda is located south of the equator in central Africa and is an inland country. The divide between the Congo River and the Nile River 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 the Ruzizi River Valley. Part of the high-quality coffee in the Rift Valley 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
Synthesis: the taste of good 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.
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Kenya Coffee Flavor Taste Introduction Kenya Coffee Features Kenya Coffee Manor Boutique Coffee Beans
Kenya's northern neighbor is Ethiopia, where the Arabica coffee tree originated, but coffee cultivation did not begin until the early 20th century. In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant them in large quantities. It was not until 1893 that the ancient seeds of Bourbon coffee from Brazil were introduced. Coffee was cultivated on a large scale. That is, Kenyan coffee today has Brazilian roots,
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Nalinglong Province is closer to the equator, about one degree north latitude, with sufficient light throughout the year; the altitude is more than 1600 meters, and the snow-covered peaks in the territory are not uncommon. The steep mountains and narrow and steep slopes bring warm and diverse climates. The warm and humid airflow rising from the canyon makes coffee planted at high altitudes free from frost, so that coffee can be planted smoothly at a height of 2300 meters.
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