Introduction to the Historical Development of Rwanda Coffee in Rwanda

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Rwanda Rwanda

Full name of the country: Republic of Rwanda

Population: about 9.74 million

Capital: Kigali

Language: Rwandan

Annual output of coffee: 18000 tons

Through the colonial trade policy, farmers everywhere were required to plant 70 coffee trees, thus creating the history of coffee production in Rwanda.

Unlike other coffee-producing countries, Rwanda still does not have large-scale estates, but coffee is grown by 500000 small-scale farmers, each of which grows about 200 coffee trees on average. therefore, the coffee industry in Rwanda is supported by these small-scale farmers. The cultivation of small farmers is characterized by the use of upland volcanic soil at an altitude of 1500m to 2000m and the natural cultivation method without adding pesticides or organic fertilizers, with the concept of attaching importance to quality and protecting the environment.

Coffee is now an important crop with the fastest rising export rate for Rwanda. For residents, it is the largest source of income.

If you learn more about the coffee industry in Rwanda, you will find that without the existence of the Coopac Agricultural Association, it is likely to make its coffee industry disappear. In 2007, coffee produced by the Coopac Agricultural Coffee Association was recognized by the East African Coffee Association as the best coffee in East Africa, so it became more active in building facilities such as small medical institutions, schools, roads or bridges, while also trying to create an environment in which women and children have equal access to benefits. Deciduous trees are also widely planted, wastewater treatment systems are introduced, and policies that attach importance to environmental protection are formulated.

Rwanda's coffee refinery, which used to be natural drying, began to develop boutique coffee in 2001 and had 130 refineries in 2008 in an attempt to significantly improve its quality. The coffee fruit harvested by the farmer will be sent to the nearest centralized station and carefully refined.

Sun exposure is the main method when drying, and the washed coffee beans will be kept in the drying shed for more than two weeks, so that the moisture content can be reduced to 10.5%. Coffee beans that are not good in color or appearance will also be removed by hand.