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Rwanda Rwanda Coffee Red Bourbon Red bourbon
You have heard or have tried an ancient coffee with elegant flavor: Typica Tibica derived variety.
For example, Manning, Blue Mountain, Elephant beans, Kona, Geisha. I believe many coffee lovers have also heard of drinking-for example: Brazil Chacal Estate-Yellow Bourbon, strong lemon aromas, full and refreshing fruit acidity, high sweetness of chocolate and nutty aromas.
A brief description of the origin of bourbon species was first found in Island of Bourbon Island, which is now 'Reunion Island' east of Madagascar on the east coast of East Africa, so it is named after Bourbon Island.
Bourbon species will have less yield than other Arabian species, and belong to low-and medium-yield tree species. at the same time, the wind and rain resistance of bourbon species are also worse than some emerging hybrids, but bourbon species can have a fuller and upward flavor when planted at high altitude. therefore, in recent years, some boutique estates in Central and South American countries have enthusiastically promoted this low-yield but high-quality variety. Like-Salvadoran, Brazilian, East African Rwandan coffee.
After the red bourbon general coffee tree blossoms and bears fruit, the color change of the coffee fruit is: green > turn yellowish > turn slightly orange > turn mature red > turn more ripe dark red, so some people also call it [red bourbon], in fact, red bourbon, that is, what we call bourbon species. Bourbon planted at high altitude usually has a better aroma, while the acid is brighter and even tastes like red wine.
The color change of the yellow bourbon species is the same as that mentioned above, but eventually changes to a bright yellow, so the yellow bourbon species is distinguished from the bourbon species.
Farm: Buf Caf é
Production area: Nyamagabe district, Southern Province Nima Gabe district, southern province
City: Butare / Cyangugu
Country: Rwanda Rwanda
Altitude: 1600 Murray 1900m
Variety: Red Bourbon red bourbon
Treatment: washing / African (sun drying) viaduct drying
Flowering: September to October
Harvest: March to June
Appearance: 16-17 mesh
Aroma / flavor:
Vanilla, cherry, pudding, coriander, cinnamon, cloves, almonds, caramel, dark chocolate, honey, sugar
Acid quality:
Plum, grapefruit, plum, BlackBerry, malic acid, dense, tartaric acid (grape), sharp and bright acid, refined acidity
Complexity:
Clean and juicy, bright and lively, round and warm taste, unrestrained flowers and plants, the aftertaste is very sweet, the flavor rises
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