Characteristics of hand-flavored flavor of coffee beans in Rwanda Murundo CWS processing plant

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Rwanda has always been given good coffee growing conditions: high altitude, volcanic soil, rich sunshine and Cabernet Sauvignon. Rwanda is also known as the "country of a thousand mountains" because many coffee trees are planted on mountains between 1700 and 2000 meters above sea level. Rwandan coffee is a world-class enjoyment, not only more balanced than Kenya coffee, but also clear enough to compete with Chinese and American coffee. Generally speaking, Rwandan coffee has the sweetness of fruit, the fragrance of flowers and the aftertaste of black tea. The mode of operation of coffee production lines often depends on the country of production, while coffee in Rwanda is produced entirely by small farmers rather than large-scale enterprises. Compared with farms in Brazil, even small ones reach 20 hectares, while the 0.1-0.2 hectares in Rwanda are negligible.

Murundo CWS is Teuscher Invest Ltd. One of the two washing plants it owns. The company produces, processes and exports fully washed espresso under the trademark Kivubelt coffee. The story of how Kivubelt coffee is processed in Murundo CWS can be said to be one of the very lucky situations. In fact, Kivubelt Coffee Manor is made up of three places with more than 90000 trees. It is 20 kilometers from Murundo CWS.

In 2014, two years after planting, the farm produced the first batch of coffee. However, the estate does not have CWS to handle cherries. A better solution is to temporarily lease CWS ready to run, which is how Kivubelt Coffee eventually becomes Murundo. Due to the insufficient number of cherries on the estate compared to the capacity of the facility, management decided to buy cherries from small farmers in Mahembe, where Murundo CWS is located, to improve efficiency.

It was supposed to be a long-term relationship between the more than 500 small farmers who evolved into Mahembe and the owners of Murundo CWS who bought wet mills in 2016. The quality and potential of cherries brought to CWS is one of the main goals that Kivubelt Coffee must achieve. The goal is to bring a good cup of coffee to consumers. A really unforgettable cup.

To ensure consistent quality, Murundo CWS staff must explain and show farmers how and when to pick ripe cherries. At CWS, cherry selection is subject to strict quality control. After floating in the water, only accept ruby-like ripe cherries.

The cherries were then pulped by dry and wet fermentation for about 12 hours. After that, wash the coffee beans thoroughly with clean spring water. Then slowly dry the fully washed parchment beans and sort them by hand several times. When beans reach 12% moisture, put them in bags and store them in a dry, well-ventilated warehouse.

Since 2014, Murundo CWS owners and their teams have become very active members of the Mahembe community. They regularly participate in community services such as Umuganda and organize capacity-building meetings with small farmers to improve consistency in coffee quality.

In December 2017, Kivubelt Coffee paid an extra 5 Rwfr / kg as a bonus for all farmers who brought cherries in Murundo CWS that year.

Socially, Kivubelt coffee owners and their team members are well aware of the fragility of life in rural communities, which is why the company is committed to providing health care throughout 2018 to the 100 most vulnerable people in locally selected Mahembe. The authorities.

Murundo WCS has become a place where Teuscher Invest Ltd's small farmers through Kivubelt Coffee and Mahembe can process and produce extraordinary high-end specialty coffee for world supply.

Location:-Spur02 * 13.788 / 39 / s-

Eavo 029 * 16.707 / 39

Province: Western District

City: Nyamasheke

Zone: Mahembe

Altitude: at 1708m ASL

The location of the farm is between 1515m-1900m

Soil type: volcanic soil, deep and well drained

Average value of soil pH: 3.9-4.8

Precipitation range: 1200mm-1600mm

Temperature: 18o-20 oC

CWS owner: TEUSCHER INVEST LTD (Kivubelt Coffee)

Status: private company

Creation date: 2008

Processing system: washing processing

Drying table: 80 tables, full sun, 12% water content, controlled by the bank

Warehousing: a warehouse with natural ventilation system and pallets

Road traffic: fairness

Water source: mountain natural

Quanyuan Energy: electric Power

Environmental measures: natural trees

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