The article, "The Changing Taste of Kigali's Coffee: A Roast Conundrum", discusses the shift in preference for darker roasts of Rwandan coffee in Kigali. The author, Brian Gatera, expresses concern that this trend may overshadow the unique delicate flavours of Rwandan beans. He argues that while dark roasts provide a bold flavour, medium-dark roasts offer a balance of sweetness and bitterness that complements the subtle nuances of Rwandan coffee. The article encourages readers to explore different roast profiles and support roasters who prioritise quality to preserve the distinctive flavours that have made Kigali's coffee scene renowned.
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