Introduction to the cultivation of coffee varieties in Rwanda characteristic varieties and treatment methods of coffee beans in Rwanda

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Bourbon accounts for more than 90% of Rwanda's production. A small number of farmers grow bourbon variants BM-139 and Jackson. There are more mountains in the south and west, and water washing stations are also more famous. For example, Gitesi, Huye Mountain, Mibirizi, etc. Compared with drying on concrete in Central America, Rwanda will cover parchment coffee on an African bed with canvas to control the rate of air drying and slowly reduce the water content of the beans to 11% of the target in 10 to 15 days. Compared with sunlight exposure, this method helps to retain organic matter.

Rwanda is the first African country to host COE events. This is the fifth year. In taste, Rwanda coffee has obvious floral and fruity aromas, and tastes as smooth as tea. The balance is the highest in the United States of Africa.

This coffee bean is 100% red bourbon and is produced in western Rwanda.

Buf Caf é-Neossa washing treatment plant above 1743 meters above sea level.

Buf Caf é is a cooperative founded by Ms. Epiphanie Mukashyaka in 2003 and carried out through the American Aid Pearl Project.

The transformation plan aims to improve coffee bean production in Rwanda:

From the earlier victory by quantity, it has been further transformed into the high-priced boutique coffee bean market.

The washing plant in Buf Caf é is amazingly attentive to the handling of raw coffee beans.

Moreover, beans will be labeled all the way from harvesting, refining, to being transported.

Use a digital code to describe the whole production process. This simple but important approach can ensure quality control and source tracing.

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