Rwanda coffee processing method, Rwanda coffee finished product process

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The Republic of Rwanda is located in east-central Africa, covering an area of more than 26000 square kilometers. With a population of more than 9 million, it is composed of three ethnic groups, Hutu, Tutsi and Tewa, and believes in Catholicism, primitive religion, Christian Protestantism and Islam. The official languages are Rwandan, English and French. The capital, Kigali. The current President Paul Kagame.

China and Rwanda established diplomatic relations on November 12, 1971. The friendly and cooperative relations between the two countries have developed smoothly, and exchanges and cooperation in culture, education, health and other fields have achieved remarkable results. In 2001, President Kagame visited China. Xu Jialu, vice chairman of the NPC standing Committee, and 1, member of the standing Committee of the political Bureau of the CPC Central Committee and secretary of the Central Commission for discipline Inspection, visited Lu in 2001 and 2006 respectively. In 2005, the bilateral trade volume exceeded 23 million US dollars.

In Rwanda, 500000 people work on 33000 hectares of coffee plantations. The reason for such a large coffee industry is that the country has natural conditions such as high altitude and fertile volcanic soil. In this fertile land, coffee grows rapidly, but it also fails to produce coffee beans that enter the ranks of the world's high-quality coffee.

The country mainly grows Arabica, although this country does not have gourmet coffee, but because of its soil, altitude, climate and other three conditions, so its coffee has a distinctive aroma and taste. According to Fuligao coffee experts, Rwandan coffee has the characteristics of tropical climate, which not only has the sweet taste of fruit, but also gives people a refreshing and fresh feeling. Among the varieties of coffee in Rwanda, there is a kind of bourbon coffee which is full-bodied and full-bodied because of its own unique rich aroma.

The process of finished coffee in Rwanda is very exquisite. During the harvest period every year, the ripe coffee cherries are collected and sent to the treatment station for processing. 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%.

Most of the coffee in Rwanda is washed. The water washing method will first wash and flotation the ripe coffee fruit, then remove the exocarp, pulp and part of the pectin layer, then send the coffee into the fermentation tank, remove the remaining pectin layer and then send it to the drying ground for drying treatment, so that the water content reaches about 13%. The coffee in the picture above is dried on an African shed to avoid the smell of dirt. It is more ventilated and mildew can be avoided. During the drying process, coffee farmers will also turn the beans regularly to make the drying more evenly, and at the same time will pick out the beans of poor quality and discard them.