Characteristics of Rwandan coffee beans Rwandan coffee tastes

Rwandans have been growing coffee since colonial times, but until 1999, the product was classified as below grade C and was not available on the global market. The reason for the poor quality is that farmers do not have a fixed procedure for cleaning coffee beans, and they do not process coffee fruits according to specifications in time. Buyers pay $0.33 a kilo for coffee beans, farmers subsist on meager profits from low prices, but remain poor.

Flavor: Overall impression of aroma, acidity, and alcohol.

Acidity: The strong acidity characteristic of all coffee grown in the plateau. The sour and spicy here is different from bitter and sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to play a role in boosting the mind and cleansing the taste. The acidity of coffee is not acidic or sour in pH, nor is it acid that enters the stomach and makes people uncomfortable. When brewing coffee, acidity performance is very important, in good conditions and skills, can develop a refreshing acidity of the special taste, is a necessary condition for senior coffee. Acidity is a term used to describe a lively, bright flavor expression, somewhat similar to the way it is described in wine evaluation. If coffee beans lack acidity, they lose their vitality and taste empty and tasteless. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, the acidity characteristics have an aggressive fruity taste and a similar red wine texture.

Body: After drinking coffee, the tongue has a taste. Alcohol varies from light to watery to light, medium, high, fatty, and even syrupy Indonesian coffee.

Aroma: The aroma and aroma of coffee after blending. Words used to describe odors include caramel, charred, chocolate, fruity, grassy, malty, etc.

Bitterness: Bitterness is a basic taste, and the sensory area is distributed in the root of the tongue. The bitter taste of deep roasting is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Bland: Coffee grown in lowlands and usually quite light and tasteless. Coffee with too little powder and too much water will also have the same light effect.

Briny: After brewing coffee, if it is overheated, it will produce a salty taste.

Earthy aroma: Usually used to describe spicy and earthy Indonesian coffee, not to refer to the taste of coffee beans stained with earth. Exotic: describes coffee with unique aroma and special flavor, such as flowers, fruits, spices like sweet characteristics. Coffee grown in East Africa and Indonesia usually has this characteristic.

Mellow: Used to describe coffee with a good balance of acidity.

Mild: Used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft: describes coffee with low acidity like Indonesian coffee, also described as mellow or sweet.

Sour: A taste sensation primarily located on the back of the tongue that is characteristic of lightly roasted coffee.

Spicy: A flavor or smell reminiscent of a particular spice.

Strong: technically, describes the number of advantages and disadvantages of various tastes, or refers to the relative proportion of coffee and water in a particular conditioning product. In colloquial usage, it describes the intense flavor of dark roast coffee.

Sweet: It is essentially fruity and is also related to alcohol.

Wild: describes coffee with extreme taste characteristics.

Wine [Winy]: Fruity acidity and smooth alcohol, creating a special contrast flavor. Kenyan coffee is the best example of wine flavor. Another: coffee beans can only be roasted into coffee beans for grinding and drinking, generally divided into light, medium, deep and very deep roasting.