Introduction to the characteristics of Rwanda boutique coffee beans with long-lasting aroma and taste of manor

Most of the coffee in Rwanda is washed. The water washing method will first wash and flotation the ripe coffee fruit, then remove the exocarp, pulp and part of the pectin layer, then send the coffee into the fermentation tank, remove the remaining pectin layer and then send it to the drying ground for drying treatment, so that the water content reaches about 13%. The coffee in the picture above is dried on an African shed to avoid the smell of dirt. It is more ventilated and mildew can be avoided. During the drying process, coffee farmers will also turn the beans regularly to make the drying more even. at the same time, they will choose beans of poor quality and abandon them. with the improvement and improvement of Rwandan coffee in various aspects, their quality has also made a qualitative leap. In the 2008 COE contest held by the American Fine Coffee Association SCAA, Arnomega, Rwanda, beat the Blue Mountain 1 of Jamaica and Mantenin G1 of Sumatra to defend the title. Rwandan coffee has won a place in the coffee world for its good quality, winning more attention. When it comes to the flavor of Rwanda, I am ashamed of the bias in the perception of Rwanda in the first place. I still remember that when I first came into contact with coffee, smell training was very resistant to No. 3 in the 36-smell bottle, and I even felt nauseous when I smelled it. So subjectively, I always like to make up the taste similar to grass automatically for the smell of green peas. Due to the lack of experience in tasting and production, we will subjectively list the grass and lavender-like aroma that Rwanda has as its own conflicting flavor. So when the production of Rwanda smelled its individual lavender fragrance, the coffee glutton shrank back to its stomach. However, with the improvement of taste and production experience, there is a new understanding of Rwanda with individual aroma in order to have a more objective evaluation of Rwanda. Well-baked water-washed Rwanda has a dry aroma of roasted peanuts, accompanied by spice and wood aromas. The fragrance of wet lavender and green grass is strong. After the temperature drops a little, the sweetness of fruit increases, and the smell of lavender decreases. The palate is clean and mellow, with a good finish and a long-lasting aroma. The acidity is soft and the overall feeling is full and stretched.

Rwanda is like a friend with a distinct personality in life, at first contact will stay away because of the other person's too distinct personality, but after really getting to know each other, he will be attracted by his unique temperament. Rwanda is such a guy with great personality.