Flavor description of Rwandan Coffee beans introduction of Regional treatment method for Grinding and Calibration of varieties

Rwandan coffee is attracting attention for its high-quality washed Arabica beans and is gaining increasing popularity in international markets. Rwanda plans to export 3000 tonnes of coffee this year, further boosting production to meet increasing demand, according to marketing and promotion officer of the Rwanda Coffee Association, Karuretwa. Starbucks, the world's largest coffee retailer, has partnered with the Rwandan government to import Rwandan coffee, just as a coffee-colored dove flies from a coffee cup against the words "Cup of Hope" on the Rwandan coffee label. Indeed, coffee holds the hopes of the Rwandan people. They hope to increase coffee exports to drive the country's economic development, but also hope that Hutu and Tutsi, the two major tribes that once hated each other, will work together to build a better tomorrow by planting coffee and eliminating hatred. The taste of Rwandan coffee is described as "grassy aroma" with tropical climate characteristics. In addition to the fruity sweetness of this coffee, it can also taste refreshing, clear and fresh. Bourbon coffee grown in Rwanda is marvellous for its fruity sweetness, its rich, full-bodied aroma, without any convergence, and its lingering aftertaste. With a delicious, citrus sweet aroma and a deep chocolate color, Rwanda Bourbon is known as "coffee that captures and concentrates the essence of Africa in a cup."

The coffee made from coffee beans, without adding milk, sugar, etc., will affect the drinking method of coffee flavor. Instant coffee is not black coffee. White coffee: Malaysian specialty, originated in Ipoh town, refers to coffee beans roasted with butter, brewed, added to sweetened condensed milk drinks. It's essentially a latte. In the United States, white coffee also refers to lightly roasted coffee beans, brewed in Italian style, with a strong sour coffee. Flavored-coffee: Chocolate, syrup, juice, cinnamon, nutmeg, orange blossom and other spices are added to coffee according to local tastes. Espresso: Coffee brewed with hot water under high pressure and ground into fine coffee grounds. Cappuccino: Steam-pressurized espresso brewed with whipped (or steam whipped) milk, sometimes with cinnamon or spices or chocolate powder on demand. Coffee, milk and milk foam are usually 1/3 each. It can also be added to two espresso coffee on demand, called "Double". Caffè latte: "Caffè latte" in Italian; Cafe au lait in French-coffee with lots of hot milk and sugar. Also known as "coffee milk"-Chinese interpretation, from one espresso coffee plus two or more hot milk. It can also be added to two espresso coffee on demand, called "Double". Macchiato: Espresso topped with steam to foam. Macchiato means "coffee stained with milk" in Italian. Caffè Mocha: Coffee with chocolate, milk and whipped cream, sometimes with ice. American Coffee (Americano): Espresso coffee with plenty of hot water. Softer than regular espresso. Irish Coffee: Whisky is added to coffee and cream is added to the top. Viennese coffee: invented by Austrian coachman Ein Schubner, coffee is made with whipped cream and sprinkled with sugar-based colorful rice. Vietnamese Coffee: Put the coffee powder in a special metal processing filter, pour boiling water, and let the coffee drip into the cup; when the coffee is finished, add sugar or condensed milk to taste according to everyone. Hot coffee, people mainly drink in winter, brewing time will be placed in another small bowl with hot water to keep warm; cold coffee is more in the hot summer drink, after brewing coffee with ice. Mandeling coffee: Sumatra coffee produced in Indonesia, Asia, also known as Sumatra coffee. The flavor is very intense, fragrant, bitter, mellow, with a little sweetness. Ice coffee (Frappé coffee): Coffee with milk foam, sugar and ice cubes, slightly sweet and cool taste, almost no bitter taste of coffee, is suitable for summer cooling drinks