The largest coffee processing plant in Rwanda-Musasha Coffee Bean Story _ how to bake Rwandan coffee beans

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Rwanda Musasha (Duken de Kawa Cooperative) bourbon species are purchased at a special price of 380 yuan per kilogram.

Rwanda Musasa Dukunde Kawa Coop

(Coffee Review 92)

Manor: Musasha cooperative small farmers

Altitude: (above sea level) 1800-2100 m.

Treatment process: washing.

Variety: Red bourbon. Red bourbon

The Musasa Farmers' Association, located in the town of the same name in the Gakenke region of the northern highlands of Rwanda, established the first coffee washing and processing plant in 2003.

In recent years, it has become one of the largest coffee washing plants in Rwanda. Located at an altitude of 2000 Michael's treatment plant, this allows coffee beans to maintain a cool temperature during washing and fermentation, which makes the fermentation time much longer, but it may also be because of this, the coffee beans produced by the Musasa Farmers' Association develop their own unique flavor and continue to produce high-quality Rwandan coffee.

The Musasa Farmers' Association, which was founded in 2002, may have heard of his other name: Dukunde kawa Cooperative, which was brilliant in the cup test in 2010.

Flavor description:

Elegant violet flowers, honey, roasted almonds, sweet berries, rich citrus aromas, silky and smooth taste, the whole is very delicate.

How to bake Rwandan coffee beans

Let's take a look at the delicacy of Rwandan coffee beans and how they are produced.

Like all coffee, roasting is affected by the variety, origin, processing methods and other factors of coffee beans. However, there is one thing you should remember: because of the altitude of Rwandan coffee, its density is high.

A common rule of African boutique coffee is to apply a large amount of calories during roasting. Hard beans like this can transfer heat well, so a higher lower bean temperature and a higher heating rate will be better.

At the same time, Rwanda coffee beans have a good alcohol thickness, so you can also try to extend the flavor development period Development time and burst period to emphasize alcohol thickness. Lightly roasted Rwandan coffee is sour and pleasant, but don't be afraid to create more syrup-like thickness / taste in the coffee.

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