Flavor and taste characteristics of Anda-Musasa cooperative red bourbon in Rwanda boutique manor coffee beans

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Rwanda boutique manor coffee beans Anda-Musasa cooperative red bourbon flavor and taste characteristics?

Rwanda is located in the heart of the interior of Africa. Coffee was introduced by German missionaries in 1904. Since 1930, because coffee is the only income-earning crop for rural farmers, cultivation has flourished. Whether it is Arabica harvested in March-June or Robusta in May-June, government encouragement is actually an order to produce low-quality, high-yield coffee. Even if poor quality was helpful to the economy at that time, because it was one of the few crops that could earn cash, the policy of continuing to promote low-quality exports was bound to change with the global competition for coffee.

The 1994 genocide claimed 500000 lives, almost wiped out the knowledge and technology of cultivation, and the price of coffee fell sharply around the world, making the industry even worse.

Rwanda is now on the rise again, rebuilding its infrastructure at a steady pace, the most eye-catching being the Joint strengthening Rwanda Agricultural Partnership Program (PEARL), which mainly helps Rwanda to rebuild agricultural institutions, production capacity and cultivate talents to help small farmers do business directly with market buyers. After the exercise of the 2007 Crop of Gold' Golden Bean Competition Then the first Rwanda C.O.E Coffee Competition was held in 2008, which drew more buyers' attention to the good beans produced in Rwanda.

The Musasa Cooperative Cooperative (Musasha), whose 1815 members are distributed in the north-western mountains of 1500m, are small farmers with less than one hectare of 500 trees, set up their own washing plant in 2003 with the aim of improving the chances of selling their crops to international buyers and getting good prices. A number of members won the finals in the Rwanda C.O.E Coffee Competition in 2008, 2010 and 2011, respectively, and the income earned was mainly spent on children's education, health care and investment in community construction.

Property Characteristics: farm characteristics

Farm Farm name: Musasa Cooperative (Musasha) Cooperative

Farmer Farm owner: Various small producers different kinds of small farmers

Region producing areas: Musasa, Gakenke District, North, northwest of Rwanda

City City: Ruil

Country country: Rwanda Rwanda

Altitude altitude: 1500Murray 2000m

Certification Certification: Fair Trade Fair Trade Association

Coffee Characteristics: coffee characteristics

Variety variety: Red Bourbon100% red bourbon

Grade: AA

Mark: Dukunde Kawa Musasa

Processing System treatment: Fully Washed and dried on African beds Water treatment African (Solar) elevated bed drying

Harvest period harvest time: June-July June to July

Appearance appearance: 15 eyes

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: vanilla, violets, grapes, kumquat flowers, chamomile, mountain tea, scented tea, fruit, taffy, dark chocolate, honey, cherry blossom hard candy

Sour quality: plum, plum, citrus, malic acid, acid dense, tartaric acid (grape), light and sweet sour meticulous, acid irritant in the mouth

The complexity of complex is similar to that of other: clean and juicy, round and warm, unrestrained flowers and plants, balanced and delicate style, sweet aftertaste rising.

Overall style attribute: fruit scented tea, elegant and refreshing

Overall comment: Musasa (Musasha) Cooperative is a Rwandan coffee with the scent of flowers and plants, light and clean, with a lot of smell of vanilla tea, while the sweetness of violets and toffee stays at the bottom of the cup.