Rwanda COCAN Kabuga Coffee Cooperative introduces the taste characteristics of coffee produced in Rwanda

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Rwanda coffee flavor

The taste of Rwandan coffee varies a lot: Cherry, raisin, lime, acrylic, cantaloupe, orange, honey, candy, apricot, plum and so on.

In fact, the taste of these fruits are certified by excellent growing conditions. According to information provided on National Agricultural Export Development Board, there are currently about 400000 small production units in Rwanda, and farmland is generally located at an altitude of 1700-2000, which creates a multi-layered flavor of coffee. Most of the country's coffee production comes from the west and south, but in fact it is produced in five regions. In the southwest, it is mainly the Virunga of the volcanic region, and the famous Sliverback mountain is also here. On the west side of the country is the Kivu district next to Lake Kivu. As for the central part of the country, there is the Kizi Rift area. Then go to the southern end of the map and there is a lower elevation of Akagera, about 1300 higher. Finally, there is the Muhazi area to the east.

The characteristics of the region are different, but generally speaking, all regions of Rwanda are high-altitude and have high-nitrogen volcanic soil. If you want to sing high-quality coffee, these conditions are indispensable.

The coffee industry in Rwanda is now stronger than ever, but it still faces challenges. The biggest problem is the "potato-like flavor flaw", which affects the quality of coffee in Rwanda and Burundi. Potato-like flavor defects are caused by an ant bug that absorbs nutrients from cherries. Small holes caused by ants are difficult to detect during harvest, but the resulting smell of raw potatoes will be noticed in cup tests.

In addition, coffee growers and producers in Rwanda face challenges around the world: climate change, reduced land suitable for coffee cultivation, and low prices. However, the coffee industry in Rwanda continues to develop, with a focus on quality and processing.

Most of the reasons for loving Rwandan coffee are its mellow taste, and this sweet, rich feature is partly due to the variety of coffee: most Rwandan coffee beans are either Bourbon or Bourbon branches.

COCAN Kabuga has beautiful scenery at high elevations near Lake Kivu. The CWS began in 2010 and is located in Karambi District, Nyamasheke District, Western Province.

The coffee washing plant handles fully washed coffee in the treatment plant. The process involves double fermentation (36 hours); four covered tables for manual sorting and drying on the table. Pulp is distributed to farmers for composting, and it also encourages farmers to use cherry compost, which can be used as organic fertilizer.

Recently, cooperatives have launched Farmers' mention School (FFS) to train farmers to raise coffee well.

Region: Western province

Zone: Nyamasheke

Department: Karambi

Variety: bourbon

Altitude: 1750-2000m

Soil type: Sandy

Average value of soil pH: 4.2-4.6

Time of shipment: June to October.

Exporter: Cyahinda Coffee

Establishment date: 2010

Producer: 328 (130 women)

Harvest time: March to July

Qianjie Coffee recommends that Rwandan coffee be brewed in 89-91 degrees water and have the flavors of pineapple, lemon vervain, grapefruit and berries.

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