Characteristics of washing Rwandan Coffee beans in Rwanda Ambarkanda Cooperative

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Introduction:

Recently, Rwanda, a coffee-producing country that has been frequently concerned by the boutique coffee industry because of its excellent quality, has not had a smooth development of its coffee cultivation industry. Rwanda once had an annual output of 45000 tons of raw beans, but the genocide that killed millions of people in 1994 almost destroyed Lu's coffee industry, and coffee exports plummeted to close to zero.

Fortunately, since 2000, the United States Agency for International Development (USAID) has assisted the development of local farmers' cooperatives, coupled with the excellent local conditions that the country already has-as if most of the land in the country is located on a plateau above 1400 meters above sea level; so that Rwanda will not only gradually restore production, but also many of them are good things!

Because of the success of the cooperative movement, the existing pattern of production in Rwanda is quite similar to that in Ethiopia-regional cooperatives integrate a large number of small farmers to form the main force of coffee production, such as the Ambarkanda Cooperative and neighboring Musasa Co-op. Are good examples.

The Ambarkanda Cooperative, founded in 2005, is located about 30 kilometers northwest of the capital, Jijali, and now has about 2000 members and two washing plants. The cooperative is committed to leading farmers to produce high-quality berries with rich and complete contents in an organic way, soaking for 48 hours in the treatment plant, which is twice as long as the normal washing method, to increase the characteristics of raw beans, supplemented by scaffolding exposure to invest a lot of manpower to pick out bad beans that may be caused by soaking for a long time or other reasons. Coupled with the introduction of fair trade model, improve the income of farmers and the infrastructure of the village, so that farmers can afford education and medical services. Various efforts have started a virtuous circle, making farmers more willing and able to invest in the production of high-quality coffee, and the quality of coffee has increased year after year-for three consecutive years in 2010, 2011 and 2012, the Ambarkanda Cooperative is on the COE list of Rwanda, which is the most indicative affirmation!

Flavor: almonds and nuts, flower aroma, green grassland flavor, acidity and taste, melons and sweetness

The country

Rwanda

Producing area

Lusahi (Rusashi)

Producer

Ambarkanda Cooperative Society

Treatment plant

Lusashi processing plant

Treatment method

Water washing

Variety

Bourbon is dominant

Altitude

1600Murray 1800m

Harvest time

March-July

Authentication

Fair Trade (Fair Trade)