Introduction to the coffee flavor and taste characteristics of Kimmel Manor in Rwanda with mango-like sweetness

The tiny Highland beans, which have always been favored, 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.

The following is the cup forecast and basic information:

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. As thick as cream body, black tea-like aroma of the throat rhyme continues to be rich and solid with the improvement and improvement of various aspects of Rwandan coffee, its 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 and won more attention because of its excellent quality.

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 the tiny Highland beans that have always been favored, and the 2005 Columbia Q Competition winner Manor is 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. The hand selection area also needs to be rated by the cup test, and Lu's grade is only A, B, and C. according to the cup test purchasing experience, this batch of 100% bourbon Mount Kumgang will be one of the favorites of another wave of coffee lovers, with thick Body, acidity of fruit aroma, and complex variability in the mouth.

The following is the cup forecast and basic information:

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. The body is as thick as cream and the aroma of black tea continues to be strong and solid.