Rwanda Coffee Flavor Manor with long-lasting aroma introduction to Kimmel Manor

Rwanda's flavor, ashamed of the bias that initially appeared in Rwanda's perception. I remember when I first came into contact with coffee, carrying out olfactory training was very resistant to No.3 in the 36-smell bottle, and even felt like vomiting when I smelled it. Therefore, subjectively, I always like to make up the taste of grass for the smell of green peas. Due to lack of experience in tasting and making, they will subjectively list Rwanda's grassy, lavender-like aroma as their own conflicting flavor. So when Rwanda is made and smells its characteristic lavender scent, the coffee bug retracts back into its stomach. However, with the improvement of tasting and production experience, there is a new understanding of Rwanda with its unique aroma.

Before sharing this article with you, in order to have a more objective evaluation of Rwanda, I have specially evaluated it by cup test. Well-roasted and washed Rwanda with nutty aromas of roasted peanuts, spice and wood. Wet lavender, grass aroma strong, temperature drops a little after the fruit-like sweetness increases, lavender flavor decreases. Clean and mellow taste, good aftertaste, persistent aroma. The acidity is softer and the overall feeling is full and stretched.

Rwanda is like a friend with a distinct personality in life. At first contact, he will stay away because of his too distinct personality, but after really understanding each other, he will be attracted by his unique temperament. Rwanda is such a guy with great personality. With the improvement and upgrading of Rwandan coffee in various aspects, its quality has also made a qualitative leap. Rwanda's Anomeca Premium Washed Bourbon defeated Jamaica Blue Mountain No. 1 and Sumatra Mandning G1 Special to retain the title in the 2008 COE Competition organized by the American Boutique Coffee Association SCAA. Rwandan coffee has won a place in the coffee world with its excellent quality and won more attention. Rwandan coffee is mostly washed. The washing method first washes and floats the ripe coffee fruit, then removes the exocarp, pulp and part of the pectin layer, then sends the coffee to the fermentation tank, ferments the remaining pectin layer and sends it to the drying field for drying treatment, so that the moisture content reaches about 13%. The coffee in the above picture is placed on the African shed for drying to avoid the coffee contaminated with soil. The ventilation effect is better during drying to avoid mildew. During the drying process, coffee farmers will also turn the beans regularly to make the drying more uniform. At the same time, they will select the beans with poor quality and abandon Rwanda. Coffee has been cultivated since colonial times. Although coffee is the main crop, the quality of coffee produced in Rwanda is not outstanding. The status of coffee in the world is low and few people care about it. Rwanda grows mostly bourbon coffee varieties. Rwanda, known as the "country of thousands of hills", has a high altitude mountain environment, fertile volcanic soil and abundant rainfall, which is conducive to the growth of coffee trees. The advantages of varieties combined with excellent natural conditions should have produced high-quality coffee, but why is the coffee quality not satisfactory? The reason lies in the later processing links. Improper processing will reduce the quality of coffee and sacrifice many good flavors in vain. Harvesting, planting, processing, grading, transportation and other links will directly affect the quality of coffee beans, in which the lack of control in a certain link will become a stumbling block to make good coffee.

Coffee fruits need to be transported to the processing plant as soon as possible after picking, but due to lack of facilities in the country, it is impossible to process the fruits in the first time. The fruits accumulate together after being picked, and lack of ventilation will continue to accelerate mold and rot. The rotten fruits will affect the quality of coffee and appear defective flavor.

Rwanda has made great progress in coffee production and processing in recent years. First, coffee fruit is picked manually; coffee production cooperatives are set up all over the country to provide technical guidance to coffee farmers; coffee farmers send coffee processing stations for cleaning and screening as soon as possible after picking, and select mature and high-quality coffee fruits for processing.