Introduction to the flavor characteristics of red bourbon washed Rwandan coffee in Karen Gracia treatment plant, Rwanda

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Red bourbon washing at Karen Gracia treatment Plant, Rwanda

Rwanda "Karengera Cyiya Washing Station" Red Bourbon Washed

Kirimbi in the Nyamasheke region of the western province of Rwanda

The farmers harvest from about 661 small farmers in the area.

100% Red Bourbon red bourbon variety

The method of picking by hand

Refined square complete washing treatment

Drying of high scaffolding with dry square frame

The elevation is 1600 MULT2000 meters.

The palate is sucrose, with floral aromas and bright acidity like black cherries.

And berry flavors similar to blackcurrants.

The Karen Gela-West Asia processing plant is located in the green hills in southwestern Rwanda not far from the south bank of Lake Kivu.

It was founded in 2006, although the processing plant is at an altitude of 1800 meters, but the harvest of coffee even reached as high as 2000 Michael degrees.

The coffee cherries selected by the West Asian processing plant are harvested from about 661 small farmers in the area. The yields of these small farmers are small-usually less than one-fourth of a hectare.

They pick ripe coffee cherries by hand, usually in baskets above their heads, and occasionally transport them to the cleaning station by bike or truck.

The West Asia processing Farm is led by Jonathan Zindana, who is an agronomist and one of the most experienced managers in Rwanda.

During the harvest season, the processing plant employs about 100 people, usually from March to July.

Once the coffee cherries are delivered to the West Asian processing plant, they will be carefully sorted by hand to ensure that only red cherries are accepted.

Then, they will choose to scrape the pulp on the same day-mostly at night-and use a mechanical pulper that divides the beans into three grades.

After removing the pulp, the coffee will ferment overnight (about 12 hours), and then use the flotation channel weight to re-screen the coffee and re-classify it (the heaviest is considered the best).

Then soak the coffee beans for another 24 hours, and then select them by hand in the drying process.

This last task is accomplished by experienced women and is the most important quality control.

The selected coffee beans are moved to a high scaffolding-the African bed.

In the sun, they repeatedly open and sort the coffee to ensure it dries evenly and removes any damaged or defective coffee beans.

And store them in a shell until they are ready for export.

From the beginning of the cherry harvest, the coffee will be equipped with a paper card recording the harvest date and grade (A1, A2, etc.).

For example, if a batch of coffee is recorded as "area 106 Universe 04-A1 coffee 39th, this means that it was the first batch to be processed on April 4 and rated A1.

This simple and effective approach is an important tool for controlling quality and ensuring the traceability of batches.

Every season, the treatment plant will donate the excess pulp of the coffee to the surrounding farmers as fertilizer, and establish wastewater treatment using IM technology.

They have recently launched training for these projects to achieve best agricultural practices. This treatment plant is certified by the Rainforest Alliance.