Flavor characteristics of Rwandan Coffee treated by Information Solar and Honey in Rwanda Rugali Lugali processing Plant

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The Rugali plant is one of only two plants in Rwanda approved for sun and honey treatment, and the climate here in Rugali allows beans to dry at a slower rate. This slower drying process preserves the full flavor of the beans within their cells and extends their shelf life. Sun-dried beans like this are sun-dried on well-ventilated coffee beds, exposed to proper air and sun, turned every hour during which time, and hand-picked for defects. Because of this careful care, created such a clean with black tea and dried fruit flavor of sweet dry mouth. Enjoy this drink!

Flavor Description: Dried berry fruit, citrus, brown sugar tea

dried berry, citrus, brown sugar black tea

coffee processing

Once upon a time, coffee was handled differently on each farm, and beans from different farms would come together and mix with neighbors.

After the genocide, the country began to open up to foreign aid and revitalizing the coffee industry became a national priority. PEARL and SPREAD programs began to emerge in China to provide consistent training for farmers and to establish washing stations to match traditional coffee processing methods in East Africa. Burundi is one of those countries that uses this approach to its fullest extent.

Another noteworthy feature is the African Fully washed process, which involves soaking coffee beans twice, a practice not common in Latin America.

One of the most commendable things about Rwandan coffee is that after the coffee cherries are harvested, farmers pick out the green cherries first. Then, the ripe cherries are separated in the washing tank, and only the red cherries are sent to the husker. Depending on the weather conditions at the time, coffee cherries with residual pectin will ferment for 24-48 hours. The purpose of fermentation is to avoid spoiling the coffee flavor. Then send the clean coffee beans with the remaining sheepskin to dry. All coffee is dried on a net bed for 15-22 days, leaving about 11% moisture. When the weather is too hot, farmers must cover them with cloth, otherwise the drying process will be completed prematurely.

The best Rwandan beans should have a white skin and no cracks if the drying process is completed in time. This allows more organic compounds to be retained, and the shelf life can be extended while the taste is good.

Rwandan coffee beans grown at high altitudes are generally sweet and dense when treated with full water washing.

Rwanda Nyamasheke South Western Region Rugli CWS Natural

Country of Origin: Rwanda

Region: Nyamasheke District

Treatment plant/ Station: Rugaliwashing station Rugaliwashing station

Breed/ Varietals: red bourbon

Treatment/Processing: natural process