Introduction to the processing methods, taste and flavor of kirorero in Rwanda

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Rwanda, a sovereign country located in central and eastern Africa, is located south of the equator and borders Uganda, Tanzania, Burundi and the Democratic Republic of the Congo. Rwanda is located in the Great Lakes region, with a high elevation. Geographically, it is mainly composed of mountains in the west and savannas in the east, and there are many lakes in all parts of the country. The country has a temperate to subtropical climate, with two rainy seasons and two dry seasons every year.

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%.

Malaba, Rwanda, is a 100% Bourbon tree species planted in the Malaba area of the Republic of Rwanda at an altitude of about 1560-2100 meters. The harvest season is between February and June each year. The soil is mainly composed of volcanic ash and is planted completely organically. As a result of unique regional cultivation, coffee beans have strong regional characteristics.

In recent years, most of the coffee beans in Rwanda have appeared as gourmet coffee recognized by SCAA, and they have also been highly appraised in the world coffee industry.

Rwanda kirorero

Place of origin: Malaba producing area

Processing method: washing

Grade: AA

Variety: bourbon beans

Baking degree: medium baking

Taste features: high sweetness, rich fruit aroma, soft and rich acidity, chocolate aftertaste, caramel back sweet. Soft and rich, with tropical climate characteristics.