Rwanda Guitri water wash red bourbon coffee hand brew suggestion _ how to drink Rwanda coffee beans?

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Rwanda Coffee Gatare Farmers' Association (Rwanda Gatare Coop) Baking degree: medium

Anda is blessed with a very ideal coffee growing environment, including high altitude, stable rainfall, volcanic soil and organic environment, while beans are very prosperous bourbon. The vast majority of coffee in Rwanda is produced by small farmers, with about 500000 farmers, and individual farmers own less than one hectare of farmland. Although Rwanda has a long history of coffee production, the quality has not improved significantly until recently, with different climate, soil and growing conditions in different producing areas. Over the years, of all African countries, only Rwanda has hosted the extraordinary Cup (Cup of Excellence).

The coffee farmers' land near Lake Nima Shekchevu is very small, mostly between 1700 and 2000 meters above sea level. After being sent to the washing plant, the peel and pulp are removed and carried out by dry fermentation, and then sent into the ditch to be graded, cleaned and soaked. Very similar to Kenyan washing.

Cajun is located in Lake Kivu in western Rwanda, which belongs to Gatare Cell in the province of Karimbi. 2016 casha processed 254tons of cherries last year, and Srestin hopes to have better quality this year.

The cherries were removed from the peel and pulp by a Mckinnon three-disc peeling machine, entered the fermentation tank for 12 hours of dry fermentation, then soaked in clean water for 8 hours, then flowed through the ditch and graded according to density, and placed on an African viaduct to dry for 16-20 days. Shell beans will be sent to Kigali's RTC processing plant for shelling, bagging and export.

Analysis of coffee brewing in Rwanda

Hand punch reference

Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--

Quickly bring out the attractive aroma of citrus when brewing, and feel the feeling of citrus black tea after the entrance.

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