Characteristics of Rwanda coffee beans _ how to describe the flavor of Rwanda coffee beans _ price of Rwanda coffee beans

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Rwanda is a small mountainous country located in the equator in eastern Africa, covering an area of 26000 square kilometers, and more than half of its population depends on coffee exports. The genocide in Rwanda in 1994 shocked the world. The film Hotel Rwanda tells the history and let us know that there is such a small country in Africa.

The 1994 incident led to the slaughter of nearly 1 million Tutsi people and completely destroyed the local coffee industry. it took the new government nearly 20 years to rebuild before it gradually returned to its original appearance. In recent years, Rwandan coffee has become a new favorite in the coffee market with a market share of only 0.2%, which is sought after by European and American boutiques. Rwanda is also the only two African countries to join the COE (2008-2015) (the other is Burundi).

Like Kenya, coffee cultivation in Rwanda was introduced from colonial countries. In 1904, German missionaries introduced bourbon to Rwanda and then began to grow on a large scale along the banks of Lake Kiev. Due to geographical barriers and government support, 90% of coffee varieties in Rwanda are still traditional bourbon, while in Kenya, bourbon has been replaced by the newly developed SL28 as the main variety. It's not easy to drink Kenyan bourbon these days.

Rwandan coffee has made rapid progress in recent years, benefiting from the support of the new government. OCIR (Rwanda Coffee Bureau) has organized a group of coffee experts to increase the number of coffee processing plants that assist farmers from two to more than 200 in a short period of ten years, and to coach farmers from small workshops to send fresh fruits to processing plants for processing. With the assistance of foreign coffee institutions, the transformed Rwanda has been used repeatedly in international coffee competitions. But like Burundi, many of the coffee produced often has an annoying potato flavor, which is a flaw in the evaluation of raw beans, which has been greatly improved in recent years.

Rwandan coffee has a berry flavour similar to that of Kenya, without the same domineering acidity as Kenya, but does not reduce the thick taste. Perhaps different varieties and treatments have changed the flavor trend, and the high starting point of planting altitude and volcanic soil are also the guarantee for the production of high-quality coffee. We have purchased Rwandan coffee, each batch is full and thick, with few defects.

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