Rwanda Coffee | characteristics of Rwanda Coffee beans | Rwanda Champion washing Field

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Country: Rwanda

Production area marked: Maraba District, Huye Province

Coordinates, latitude: 454768 longitude

CWS is 1903 meters above sea level

Planting cherry: 1600 Murray 2000 meters.

Variety: Bourbon

Soil quality: Clay, clay-sandy

Soil PH 5.3

Annual rainfall: 1300 Murray 1400 mm

Average annual temperature: 17-18.C

Full name of CWS

It is a private company, founded in 2005.

Handling capacity: 297 tons

Treatment mode: Alpine natural water source washing fermentation, there are 40 sun scaffolding.

Have well-ventilated warehousing.

Variety: 100% bourbon

Treatment: washing and fermentation, natural solarization of African scaffolding

Grade: FW Grade An appearance / defect: green

Cup test report: baking time 11 minutes, an explosion in the middle of the pot, about Cinnamon Roast baking

Dry fragrance: Apple, flower, honey, cherry

Wet fragrance: flowers, vanilla, sweet spices, chocolate, green apples

Sip: clean, bright and crisp apple flavor, delicate touch, floral aroma, cherry, chocolate, mint cool, delicate vanilla sweet, cherry sweet chocolate, lingering finish.

Rwanda Coffee takes CWS as its activity center, CWS is Coffee Wash (Coffee Washed Statioin), while Maraba, especially the top batch, has a clean and delicate aroma with bright and sweet flavor. MIG Coffee, namely Maraba Coffee, belongs to the southern producing area of Rwanda.

Multisector Investment Group is referred to as MIG. The process of harvesting and processing is as follows:

(IV) the main harvest period is from May to July, pick ripe coffee cherries, do the first manual screening in the farmers' coffee garden, and then send them to the washing yard for washing on the same day, and record the batches.

(2) in the washing field, sift out the bad beans or foreign substances by hand again, then pour the floating into the sink, and screen out the floating cherries.

(3) start peeling the flesh by machine, wash it and start the fermentation operation.

(4) carry out slow fermentation.

(5) after the fermentation is completed, the natural water source is used to guide it into the cleaning channel, and the shell is washed manually for many times.

(6) density screening again.

(7) to carry out the sun drying, the sun drying is carried out on the 40 scaffolding in the washing plant. In the process of drying, the artificial hand moves the beans and on the other hand, all the beans with the wrong color, insect pests and irregular beans are wiped out. This period of exquisite sun exposure is relatively rare in other coffee-producing countries in Africa.

(8) when the water content is about 12%, enter the exclusive warehouse with good ventilation according to the batch.

(9) to be transported to the capital dry treatment plant and then shelled and graded.

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