Rwandan Coffee African Coffee Producing Region Rwandan Coffee Introduction Rwandan Coffee Flavors

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Rwandan coffee is the most popular African coffee after Kenya and Ethiopia. But unlike the two famous countries, it does not have a long history of planting, let alone native varieties everywhere in the wild. This small African country is a fire Phoenix that has been reborn.

Rwanda (Rwanda), known as the Land of a Thousand Hills, sits above the equator and is surrounded by East African States such as Congo, Uganda, Tanzania and Burundi. Geographically, it has suitable conditions for growing coffee, but since it was introduced by German missionaries in 1904, Rwandan coffee has been poorly handled commercial grade, most of which have been exported to the sovereign country of Belgium. The promotion of boutique coffee production began only after the ravages of war and after the economy got back on track.

With the support of the government, farmers have changed from rough home treatment to transporting freshly harvested fruit to a nearby water washing station (Coffee Washing Station) for full washing treatment. In a short period of 12 years, the number of washing stations across the country has increased from two to 220. It is now all private, that is, owned by exporters or farmers' cooperatives. As the average area of agricultural land is small (less than 200 coffee trees per farm), about 50 to 100 farms are served at each station. NAEB employs 200 botanists and cup surveyors to regularly check quality at washing stations and educate farmers about soil management, organic planting, pruning, disinfestation and picking.

Strictly control the speed of air drying

Bourbon accounts for more than 90% of Rwanda's production. A small number of farmers grow bourbon variants BM-139 and Jackson. There are more mountains in the south and west, and washing stations are also famous. For example, Gitesi, Huye Mountain, Mibirizi, etc. Compared with drying on concrete in Central America, Rwanda will cover parchment coffee with canvas over African oysters to control the speed of air drying and slowly reduce the water content of beans to 11% of the target in 10 to 15 days. Compared with sunlight exposure, this method helps to retain organic matter.

Rwanda is the first African country to host COE events. This is the fifth year. In taste, Rwanda coffee has obvious floral and fruity aromas, and tastes as smooth as tea. The balance is the highest in the United States of Africa.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.