How should Rwandan coffee be roasted by the Mayogi coffee cooperative in Rwanda?

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Rwanda Coffee Excellence Cup: in each cup test of the National jury and the International jury of the Excellence Cup, the winning coffee scored more than 86 points. During the cup test, the coffee was tested at least five times at a time. The batch represents the number of 30kg boxes. Each box contains two 15kg vacuum bags.

More than 95% of Rwandan coffee varieties are Arabica Bourbon bourbon and a small amount of Catuai Kaduai and Caturra Kaddura.

The planting height is 1200 meters above sea level and 1800 meters above sea level.

The flowering season starts from September to October.

From March to July in the next year of harvest.

Due to the relationship between climate and geographical environment and related coffee organizations to improve the quality of coffee beans, in recent years, Rwanda has almost completely adopted water washing to treat raw beans, so cooperatives and estates share water treatment plants to save costs. generally speaking, coffee farms must be surrounded by water washing plants.

In the annual competition of Top Coffee held by the American Fine Coffee Association SCAA in 2008, Rwanda Aromec Arnolmega's top waterwashed bourbon beans beat the Blue Mountain No.1 of Jamaica and Mantenin G1 of Sumatra to win the 2008 COE Championship Award, which has expanded its fame and price in the coffee industry.

The Mayogi cooperative is made up of a group of 108 farmers. Due to lack of understanding of coffee processing, cooperatives rented processing units to private owners.

In 2012, Mayogi became one of the winners of the Excellence Cup. In 2017, cooperatives began working with NGO Sustainable Harvest, and since then, farmers have regained their processing units, and now, with the support of the Sustainable Harvest project, they are managing their coffee washing plants.

CWS works with Sustainable Harvest to develop good agricultural practices for farmers and to link them to the services of the World Bank. At present, the cooperative has grown and is composed of 267 people, of whom 172 are women and are able to pay loans effectively.

With the increase of coffee knowledge, the cooperative won the excellent Cup in 2018, ranking second.

In the future, the cooperation plans to expand washing treatment from and double production.

CWS owner: Cooperative Mayogi

Handling capacity: 160 tons

Processing system: washing processing

Drying system: natural solarization

Water source: mountain natural spring water.

How to bake Rwandan coffee?

Because of the altitude of Rwandan coffee, its density is high. Qianjie Coffee uses a lot of calories in the roasting process when baking boutique African coffee. 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, the alcohol thickness of Rwandan coffee is very good, 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.

Qianjie Coffee recommends that Rwandan coffee be brewed in 89-91 degrees water, with a "grassy aroma" and a tropical climate. In addition to the sweetness of fruit, this coffee can also give people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color, with red apples, cherries, cinnamon and honey, high sweetness and balance, cinnamon, almonds and chocolate finish.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com