RWANDA CYEBUMBA BUZZ Coffee is very happy to have this Rwanda Cyebumba Coffee.
Today Rwanda is Africa’s ninth largest Arabica coffee producer with about 450,000 small farms. They average less than one hectare in size (about 165 coffee trees per coffee farmer) totaling about 28,000 hectares in coffee cultivation The first washing station in western Rwanda was installed in 2001 to enable Rwanda to wash & prepare the coffee cherries to global specifications in a timely manner. Mineral water from Mount Huye is used and a new certification system was introduced for the 2002 harvest to ensure the coffee was of suitable quality. The growing area is close to the Western Rift Valley and the Nyungwe Forest and features rich volcanic soil. It is grown at altitudes between 1700 and 2100 metres above sea level on the steep hillsides with terrace farming. Major rainfall occurs during harvesting season, March to May. The high altitude lowers the temperature to an average around 20 degrees Celsius. The beans are hand picked and hand sorted and only the ripest red cherries reach the global market. Sparkling citrus, tart cherry and floral notes in the aroma, yet in the cup a honey sweetness, rather than citrus, and a persistent, long lasting chocolate finish with a hint of fig. Balanced and gentle with a syrupy mouth-feel. The RWANDA CYEBUMBA loves to be an Espresso but will enjoy milk. I enjoy it as a Ristretto.
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