Description of the flavor of Rwandan coffee with good back rhyme introduction to the processing methods and methods of fine coffee with grinding degree

There are many mountains in Rwanda, which is called "the country of a thousand hills". The whole country is at a high altitude: the lowest point, the Luzizi River, is also 950 meters above sea level. The Midwest is dominated by mountains, which are part of the Aberdeen Rift Valley, which is part of the East African Rift Valley, extending from north to south along the western border of Rwanda. The highest mountain in the country is located in the volcanic chain of the Virunga Mountains in the northwest, of which Calisin is 4507 meters higher than the volcano, which is the highest geographical point in Rwanda. The mountain area in the western part of the country, located in the Aberdeen Rift Mountain Forest Ecological region, is between 1500 and 2500 meters above sea level. Central Rwanda is dominated by rolling hills, while the eastern border area is made up of savannas, plains and marshes of 12.1 million (2014), with an annual growth rate of 2.6 per cent and a population density of 415 people per square kilometer. about 83% of the population is distributed in rural areas. The official languages are Rwandan, English and French. The national language is Rwandan, and some residents speak Swahili. 56.5% of residents believe in Catholicism, 26% in Protestantism and 4.6% in Islam. The male-to-female ratio is 93100, the average life expectancy is 64.5 years, and the proportion of poor people is 37%.

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 evenly, and at the same time will pick out the beans of poor quality and discard them.

With the improvement and improvement of Rwandan coffee in various aspects, 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. With its excellent quality, Rwandan coffee has won a place in the coffee world and won more attention.

When it comes to the flavor of Rwanda, I am ashamed of the biased 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 its individual fragrance.

Before sharing this article with you, in order to have a more objective evaluation of Rwanda, it is specially evaluated by cup test. 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 softer, and the whole feeling is full and stretched.