Rwanda Coffee treatment introduces the characteristics of washable flavor in Rwanda. How's the coffee?

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Introduction to Rwandan 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.

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 is blessed with ideal coffee growing conditions, including high altitude, steady rainfall, volcanic soil, organic environment, and beans are very prosperous bourbon. The vast majority of coffee in Rwanda is produced by smallholder farmers, some 500,000 of whom own less than one hectare of farmland. Although Rwanda has a long history of coffee production, it has only recently seen significant improvements in quality, with different climatic, soil and growing conditions in different regions.

Rwanda is known as the "country of thousands of mountains", most of the coffee is grown at an altitude of 1700-2000 meters, in the eyes of many people, is one of the most interesting coffee in Africa. The best Rwandan coffees can have a clean, bright flavor of Central and South America, a better balance than Kenya, and an attractive fruity sweetness, even a floral aroma, and a tea-rich finish. Of all African countries, only Rwanda hosts the Cup of Excellence.

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