Flavor characteristics, producing areas and cooking parameters of water-washed bourbon boutique coffee beans in Muxiui treatment plant, Rwanda

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[Mushonyi processing plant has an amazing award record. Apart from winning the COE Excellence Cup in 2010, it won the championship, 12th, 16th and 28th in four batches in 2011 alone! ]

Rwanda can be said to be a fast-growing boutique coffee producer in East Africa recently. Apart from the vivid memories of its sad story of the massacre in Rwanda, the quality of its boutique coffee has also improved very rapidly. This year, we have tested several fresh, very beautiful and elegant acids worthy of Rwanda.

This batch of flavor essays:

Red apples, cherries, cinnamon and honey, high sweetness and balance, cinnamon, almonds, chocolate finish.

Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Yuexiu District Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: own baking shelf life: 30 net content: 227g Packaging: bulk taste: sweet coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Rwandan coffee types: other

Rwanda West Province Rutsiro Mushonyi CWS Bourbon

Country: Rwanda

Producing area: Lutexiluo producing area in the western province

Altitude: 1827 m

Rainfall: > 1500mm

Bourbon coffee (French: Caf é Bourbon) is a kind of coffee produced by growing coffee trees in bourbon cultivation of Arabica coffee. Bourbon coffee was originally grown in Reunion, which was also known as bourbon Island (. Le Bourbon) before 1789. Later occupied by France to connect with the African continent and Latin America, it is now one of the two most popular producers of Arabica coffee in the world. Bourbon coffee is usually produced between 3500 and 6500 feet above sea level.

Variety: bourbon

Related: primitive species

Origin: bourbon Island

Grow at the best: 800 meters and above

Type: original species

Most common in: suitable for coffee growing all over the world

Main colors: red, yellow and orange, but mainly red

Fruit size: average

Leaf self-characteristics: wide and short

Hand-washed Rwanda. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 90-92 degree water temperature, first water injection 30g water, carry on steaming for 27 seconds, water injection to 105g water cut off, wait for powder bed water volume to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

Treatment: washing, sun drying of elevated scaffolding

Like many African countries, Rwandan coffee is mainly produced by small farmers, and the ripe cherry fruits are collected and sent to the processing station every year during the harvest period. During the annual harvest period, the ripe coffee berries picked by farmers are concentrated in the treatment station for treatment, first selected by hand to ensure that no immature or damaged fruit is mixed in. Then remove the pericarp, wash the pectin in the channel after 12-18 hours of washing and fermentation in a cool and low temperature environment. During the drying process of the scaffolding, the members of the treatment station will turn manually and take care of them carefully to ensure that the raw beans with shells will not lose moisture or dry unevenly in sufficient sunlight, until the moisture content stability of raw beans is reduced to less than 14%.

We have also introduced boutiques from the Nyamasheke producing area of Rwanda several times, and this time the carefully selected Mushonyi comes from the producing area of Rutsiro, which is located in the north of Nyamasheke, also on the banks of Lake Kiev. High altitude, fertile volcanic soil and excellent climate make high-quality coffee. We will continue to plough the gemstone producing area of Rwanda, this batch is the direct trade batch purchased from the processing plant, the latest fresh batch harvested in the 2015 production season (about June to September)!

Variety: BM-139 (bourbon) species

Processing plant: Mushuyi processing plant

Landowner: 1756 member small farmers (about 253 plants per small farmer)

Flavor: red apple, cherry, cinnamon, honey