Rwanda Coffee Beer, Rwanda production process

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Rwanda Coffee Beer

Since 2003, when PEARL thought that the mode of operation was self-sufficient, it gradually reduced the financial support of the Abauzam Gambi cooperative. Cooperatives provide grower loans to help improve their living standards and can invest in livestock, health insurance and education. A cooperative bank opened in the village in March, allowing farmers to maintain and manage their deposits locally without having to trek to the city of Butare.

People revolved around the computers in the new telecom center in late 2004, when the London simultaneous Brewery (Meantime Brewery) began to offer coffee beer made from coffee beans produced by Malaba. The drink is identified as an alcoholic chilled cappuccino or digestif. After tasting coffee from all over the world, the chief brewer decided to add a small amount of vanilla and chocolate to Malaba coffee, which tastes better than nutty coffee and bitter coffee from South America. The original beer had an alcohol content of 4%, the same caffeine content as coffee and was described as "silky and mellow". Coffee and beer are sold in large branches in Sainsbury and in some bars and clubs. The drink is one of the only two Fairtrade-recognised beers in the UK market, and it was not until 2006 that it lost its Fairtrade status by reducing coffee rates and increasing alcohol content (now 6 per cent). Coffee beer is still made from Malaba coffee beans and is the only coffee beer recognized in the British Isles and won the gold medal in the world beer cup coffee flavor beer category in 2006.

In 2006, the Swedish Minister of Development and Cooperation and Deputy Minister of Foreign Affairs, Karin Jemtin (Carin Jamtin), visited Malaba to expand cooperation between Sweden and Rwanda and to promote Malaba coffee to the Swedish professional market. In July 2006, a remote center (telecentre) opened in Malaba under the coordination of PEARL, USAID, NUR and Washington State University (WSU). Among them, the Digital Gap reduction Center (Center to Bridge the Digital Divide,CBDD) provides funds and resources. Three WSU students stayed in Rwanda for six weeks to help set up the centre and train local staff. The center is now run by local staff.

Production process in Rwanda

The biggest harvest season for Rwandan coffee is during the main rainy season, from March to the end of May. During the harvest season, farmers spend most of their day picking coffee fruits by hand. In the afternoon, farmers carry coffee fruits in traditional baskets made of banana leaves to a cleaning station a few hours away. The mechanic picks out the best quality crimson coffee fruit by hand and returns the remaining coffee fruit to the farmers and sells it at a low price in the market outside the Malabaga work area. The mechanic pays the farmer $0.10 per kilogram. The guild deposits the remuneration into the farmer's bank account every two weeks.

The sink technician in the process will clean the coffee immediately because the delay will ferment the sugary outer layer of the coffee beans, ruining the taste of the coffee. The coffee beans are first thrown into a deep trough, and the best quality coffee fruit goes into the bottom and passes through a machine that peels off its skin. The mechanic takes out the floating coffee fruit, processes it in the same way and allows the cooperative to sell it at a lower price in the domestic market. Coffee beans through three cooperative peeling and selection machines, remove the skin and sugary outer layer, and then let the coffee beans individually through the vibrating filter. The filter separates the highest quality A beans from those classified as Class B; the two grades are transported to the hills with a 1% slope of the waterway. In the process of transportation, coffee beans of all qualities are further classified, and there are about 15 sinks at the bottom of the channel that can capture different kinds of coffee beans. Coffee beans are preserved continuously in water. Grade A beans and grade B beans stay for two days and 15-20 hours respectively to slightly ferment and convert the remaining sugar without serious damage to the taste.

After the washed coffee beans are air-dried on the net rack, after washing the coffee beans many times to completely remove the remaining skin and sugary outer layer, the coffee beans are put into the sheltered rack to air-dry. Cooperative staff regularly flip coffee beans, while technicians continue to look for and pick out poor quality coffee beans. The two-week drying process takes place in the sun (prepare the mulch in case of rain) and keep turning the coffee beans. This step reduces the water content of coffee beans from 40% to 12%.

Then the mechanic transported the coffee beans to the technology center near Chez. Some machines installed in warehouses on the hills remove the cutin from coffee beans. The staff sent the coffee beans to nearby research institutes for final quality control-manual sorting, which was carried out by several experienced women. After bagging and labeling according to its quality, the coffee beans can be stored in the warehouse waiting for market.