Rwanda Fine Coffee Bean Taste Variety Flavor Description Producing Region Grinding Scale Introduction
Rwanda has been growing coffee since colonial times. Although the crops are mainly coffee, the quality of coffee produced in Rwanda is not outstanding, and its status in the coffee world is low, and few people pay attention to it. Most of the coffee varieties grown in Rwanda are bourbon. Rwanda, known as the "country of a thousand hills", has a high-altitude mountain environment, fertile volcanic soil and abundant precipitation, and has a climate conducive to the growth of coffee trees. The advantages of varieties and excellent natural conditions should have produced high-quality coffee, but why the quality of its coffee performance is not satisfactory? The reason lies in the later stage of processing. Improper handling will reduce the quality of coffee and sacrifice a lot of good flavor in vain. Harvesting, planting, treatment, grading, transportation and other links will directly affect the quality of raw coffee beans, in which the lack of control in a certain link will become a stumbling block to good coffee.
[quality rating]: AA
[baking degree]: recommended baking degree city or deep city baking (City Roast or Full City Roast)
[grade]: good
[particles]: ★★ plump
[acidity]: ★★★ micro acid
[equilibrium]: ★★★ stable
[flavor]: soft, strong fragrance, with sweet fruit and wild grass aroma.
[coffee producing areas]: Butale area, southwestern Rwanda (Rwanda Butare)
[planting altitude]: 1200-1800 m
[raw bean variety]: bourbon original (Bourbon Variety)
[raw bean treatment]: washing and refining method
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