What is the method of coffee processing in Rwanda? Introduction of Kinazi Coffee processing Plant in Rwanda

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Once upon a time, coffee was handled differently from each farm, and beans from different farms would be gathered together and mixed with neighboring ones.

After the genocide, the country began to open up to accept foreign aid, and revitalizing the coffee industry has become the country's top priority. As a result, domestic programs such as PEARL and SPREAD began to appear, providing consistent training for farmers and setting up washing tables to match the traditional coffee treatment in East Africa. Burundi is one of the countries that use this approach and make the most of it.

Another point worth mentioning is Africa's unique Fully washed treatment, which soaks coffee beans twice, which is not common in Latin America.

The most commendable thing about Rwandan coffee is that after the coffee cherries are harvested, farmers pick out the immature green cherries first. The ripe cherries are then separated in the sink, and only the red cherries are sent to the sheller. According to the weather conditions at that time, coffee cherries with remaining pectin will ferment for 24-48 hours. The purpose of fermentation is to avoid damaging the taste of coffee. Then send the clean coffee beans that still have sheepskin to dry. All the coffee will be dried on the net bed for 15-22 days, and the water content will be about 11%. When the weather is too hot, the farmer must cover them with a cloth, so that the drying process will be completed prematurely.

The best Rwandan beans should be white, some drying processes should be completed in time, and there should be no cracks in the beans. In this way, more organic compounds can be retained, and the shelf life can be extended while the taste is good.

The treatment of high-altitude Rwandan coffee beans by full-water washing is generally sweet and thick.

Most Rwandan coffee beans are either Bourbon or Bourbon branches.

The Kinazi Coffee washing Plant and the Simbi Coffee washing Plant are privately owned and run by EdbI COFFEE INVESTMENT Ltd's Abdul Rudahunga, who was inspired by his grandmother's entry into the coffee business. She is also a coffee farmer and one of the few rural Rwandans.

The Kinazi Coffee washing Plant opened in 2016 and 2018 is the second quarter of Kinazi's operation. He scored 87.65 points in the 13th Cup winners' Cup and won 28 awards from 150 contestants across the country.

The facility is a cherry processing facility of 350 tons per quarter and a pulping machine of 2.8 tons per hour. After freshly delivered cherries are pulped, the coffee is wet fermented and the beans are sorted by density using a water-filled grading channel. Dry the wet parchment under cover for 24 hours, then move it to an uncovered drying bed for an average of 15 days.

During this period, coffee was constantly sorted by a group of brightly dressed women who meticulously removed defective beans. Kinazi Coffee has begun to grow coffee in nurseries to help farmers who have the incentive to grow coffee. These coffee trees are distributed free of charge.

The Kinazi coffee washing plant uses wet fermentation and uses graded channels and water for density separation. They then transport the wet parchment for 24 hours for cover drying, and then move the parchment to an uncovered drying bed for an average of 15 days.

Altitude: 1615 m Coffee planting altitude: 1615-1750 m

Region: Huye

Industry: Kinazi

Cell:Kabona

Status: private

Type of coffee: Arabica Bourbon

Average value of soil Ph: 5.1

Precipitation range: 1100 to 1200 mm

Temperature range: 17-27 degrees Celsius

CWS owner: Simbi Coffe Investment Ltd

Processing capacity: 350 tons of cherries

Fermentation method: drying treatment

Drying table: 65 tables, completely sun-dried

Storage: a warehouse with natural ventilation and wood pallets

Road traffic is convenient: good

Water source: mountain natural spring source

Energy: generators and solar energy

Environmental protection measures: natural leakage

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.

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