Coffee review

How about Rwandan Women's Cooperative Fair Trade Coffee_Introduction to Rwandan Coffee Bean Cultivation

Published: 2024-11-02 Author: World Gafei
Last Updated: 2024/11/02, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Raw bean source: Origin: Rwanda Women's Cooperative Raw bean variety: Bourbon Planting altitude: 1,5002,000 meters Raw bean processing method: Wet Process Washing Roasting degree: Light roast Medium roast Packaging specification: 250 grams Price: 128 yuan Rwanda

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Raw bean source:

Origin: women's Cooperative of Rwanda

Raw bean variety: Bourbon

Planting altitude: 1500Murray 2000m

Raw bean treatment: Wet Process washing

Bakability: shallow baking, moderate baking

Packing specification: 250g

Price: 128 yuan

Rwanda coffee beans

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, which is not only more balanced than Kenyan coffee, but also can 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.

The farmers here will first pick the coffee beans from the coffee trees with their hands, then send them to the processing desk, and be trampled by the barefoot, singing farmers. These coffees are sweet with a clear taste of lemon and a faint taste of berries and chocolate.

For these developing countries, when the demand for boutique coffee becomes more and more popular, coffee will naturally become one of the main development directions of the country, in order to make continuous progress and be recognized by the international market.

When the coffee beans are separated from the fruit, the brown farmers will sort the beans one by one with rake and water, and then bask in the sun. As the coffee beans are sensitive to air humidity, whenever the breeze blows suddenly, the farmer will quickly cover them with a tarp.

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