How to Brew Rwandan Coffee Beans - Rwandan Coffee Brewing Methods - Recommended Rwandan Coffee Bean Brands
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).
Most Rwandan coffee beans are sold as inferior quality due to poor processing. For small farmers, only producing award-winning and higher quality coffee beans can fetch better prices and enable them to lead better lives. These small farms vary in scale and deliver their harvest to processing plants within hours of picking. The coffee beans processed by Kigeyo washing station are grown at very high altitudes and are of the classic Bourbon variety, which has always been known for its well-balanced cup with juicy profile.
Rwanda Kigeyo-1
Estate Name: Kigeyo Washing Station
Variety: Bourbon
Growing Region: Kivu region in western Rwanda, particularly in Rutsiro district
Altitude: 1800-2000 meters (5900-6500 feet)
Green Bean Processing: Pulping, Dry Fermentation, Wet Fermentation, Washing, Soaking, Dried on Raised Beds
Rwanda Kigeyo
Cup Profile Overview: Strawberry, citrus, caramel, floral, blackberry, creamy body, complex, ripe.
Dry Aroma: Sweet bread, cinnamon, tea fragrance.
Wet Aroma: Rose-like floral notes, with sweetness from caramel and sucrose. The entry is bright and clear, with many sweet spice flavors such as: tangerine peel, cinnamon, clove, and other spices.
Finish: Roasted citrus peel with tea-like aftertaste.
Brewing Temperature: Approximately 89°C
Tasting Experience
When I first opened the outer packaging, a caramel aroma immediately emerged. Taking a closer sniff, I detected chocolate mixed with a very faint floral fragrance.
In the wet aroma, the floral notes became more prominent - a floral scent I hadn't experienced in coffee beans before (speaking as if I'm experienced, when actually I'm still a complete beginner... XD).
The floral notes weren't intense but rather quite fresh, accompanied by a sweet berry fragrance. As for other notes and the aftertaste, I couldn't quite distinguish them XDD. My palate and sense of smell still need improvement... orz.
Overall, the cup was smooth with gentle acidity. However, due to my still-developing brewing skills, the layered complexity wasn't very apparent. What a shame for such wonderful shared beans... T_T
FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, offering both famous and lesser-known beans, along with online store services. https://shop104210103.taobao.com
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Professional Coffee Knowledge Exchange For more coffee bean information please follow Coffee Workshop (WeChat Official Account cafe_style) Rwanda: This small East African country should not be overlooked by roasters and coffee enthusiasts. Known as the Land of a Thousand Hills, its high-quality, high-altitude coffee coexists alongside its poverty. It is not Africa's largest coffee-producing country; in 2016, it only harvested
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Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) In my memory Rwandan coffee beans have a distinct wild ginseng flavor and high sweetness. This time during siphon extraction hot brewing I didn't taste the wild ginseng flavor, however when the coffee liquid cooled and entered the mouth there was a momentary wild ginseng flavor on the palate. The fruit acidity also tended toward plum-like fruits. Brief information
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