What is the flavor of Rwandan coffee beans? How do you drink coffee from Rwanda? Varieties of Rwandan coffee beans

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Rwandan coffee is the most popular African coffee after Kenya and Ethiopia. However, unlike the two famous producing countries, it has no long history of cultivation, let alone wild native varieties; this small African country is a fire phoenix reborn after disaster.

Rwanda, known as the Land of a Thousand Hills, is located on the equator and surrounded by Congo, Uganda, Tanzania and Burundi. Geographically, it has suitable conditions for growing coffee, but since its introduction by German missionaries in 1904, Rwandan coffee has been poorly treated commercial grade, most of which is exported to Belgium. The push for specialty coffee production began only after the war ravaged and the economy returned to normal.

The Genocide of 1994 killed more than a million people, mostly Tutsi. To this day, there are orphans who survived in Rwanda, memorials everywhere, and war criminals who account for 90% of the total number of prisoners! Since 2001, the Rwandan government has established the National Agriculture Export Development Board (NAEB) to focus on increasing coffee exports and earning foreign exchange.

With government support, farmers switched from crude in-house processing to transporting freshly harvested fruit to a nearby Coffee Washing Station for full washing. In just 12 years, the number of washing stations nationwide has increased from two to 220. It is now wholly privately owned, i.e. by exporters or farmers 'cooperatives. Due to the small average size of farmland (less than 200 coffee trees per farm), each station serves approximately 50 to 100 farms. NAEB employs 200 botanists and surveyors who regularly visit the washing stations to inspect quality and educate farmers on soil management, organic farming, pruning, pest control and picking.

March to July is the growing season for Rwandan coffee beans.

African beans feel strongly with a wild and wild impression, but Rwandan coffee is so soft, strong, granular and much milder than beans from other places, this is the first impression of Rwandan coffee.

Because the country thrives mainly on producing good coffee beans of high quality. The taste of Rwandan coffee is described as "grassy aroma", with tropical climate characteristics, because Rwanda's unusually fertile soil and suitable climate is very conducive to plant growth, Rwandan coffee's soft and rich taste is special, especially at the end of the drink presents a characteristic caramel rich aroma and sweetness.

More than 95% of coffee varieties grown in Rwanda are Arabica Bourbon, with a small proportion being Catuai and Caturra. The planting height is between 1200 and 1800 meters above sea level. The flowering period starts from September to October every year, and the harvesting period starts from March to July every other year. In recent years, coffee organizations have introduced new treatments to improve the quality of local production. Rwanda has almost completely adopted the washing method for raw beans. Cooperatives and plantations will share water washing fields to save costs.

Front Street Recommended Rwandan Coffee Brewing Parameters:

V60/1:15/90℃/time 2 minutes

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