Soft, aromatic Rwandan coffee flavor Introduction Rwandan fine coffee beans

The tiny Highland beans, which have always been favored, and the 2005 Columbia Q Competition Champion Manor are all run by this private company, and this batch of people printed with SICAF is also run by NKG. Rwanda's coffee grading system is different from other African countries, and the hand constituency needs to be rated by cup test, while Lu's grade is only A, B and C. According to the purchasing experience of this batch of 100% bourbon Mount Kumgang, it will be one of the favorites of another wave of coffee lovers, the thick Body, the acidity of fruit, and the complex variety in the mouth.

The following is the cup forecast and basic information:

Dry aroma: deep chocolate, hazelnut (nutty), persistent fruit, peach

Wet fragrance: Woody, creamy, nutty, pepper, mango sweetness

Sipping: melon-like sweetness is coated. The acidity is bright and obvious, with slightly astringent in front. Creamy body and black tea-like aromas of persistent, solid Rwandan coffee are described as "grassy" with tropical climate characteristics. The country's fertile soil and climate help plants grow, and coffee trees seem to be driven or forced upward, or because they grow too fast to produce the best coffee beans. But in any case, the soft and full-bodied taste of the country's coffee is great.

High quality coffee comes from washed Arabica coffee beans

Rwandan coffee has a unique and perfect flavor.

Flavor: soft, fragrant, full of particles

Baking: deep baking is recommended

Comprehensive: good