Rwanda Western Province Nyamasheke Freshly Roasted, options are as follows:
Rwanda Western Province Nyamasheke Rugali A3 Washed
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Rwanda WPR Nyamasheke Kilimbi A1 Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Rwanda Western Province Nyamasheke Rugali A3 Washed
Blackberry, orange peel, cane sugar, lemongrass, balanced sweet and sour, clean and restrained taste.
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Rwanda WPR Nyamasheke Kilimbi A1 Washed
Orange, smoked plum, caramel, green tea, delicate floral aroma, well-balanced sweet and sour taste, smooth and creamy texture.
Rwanda is a small landlocked country in East Africa, often referred to as the "Land of a Thousand Hills" due to its mountainous and hilly terrain. With its fertile land, excellent climate, and ample rainfall, Rwanda provides an ideal environment for coffee cultivation, resulting in coffee with rich and diverse flavors.
Around 2010, Rwanda became the first African country to host the Cup of Excellence. Due to its limited coffee-growing area, the country shifted its focus to specialty coffee rather than mass production. Rwandan coffee is particularly known for its expertise in fully washed processing. The meticulous washing process requires approximately 10 liters of water to clean 1 kilogram of coffee cherries, ensuring exceptional quality control. As a result, Rwandan washed coffee beans are exceptionally clean in appearance and possess a pure and refined flavor. Recognized by the Specialty Coffee Association (SCA) as a rising star in the specialty coffee industry, Rwandan coffee rivals the renowned flavors of Ethiopia’s Yirgacheffe and Kenya’s premium coffee regions.
Rwanda Coffee Grading System: A, B, C
Rwandan coffee is graded based on "density," with the highest density classified as Grade A. Within Grade A, there are specialty-grade categories: A1 and A2, while A3 falls under commercial-grade coffee. The next levels are Grade B and Grade C. Higher density indicates firmer fruit structure, more developed flavors, and superior quality.
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.
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The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following washed methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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