Rwanda washed Red Bourbon Huye Coffee Story-introduction to the main coffee producing areas in Rwanda

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Rwandan coffee is the most popular African coffee after Kenya and Ethiopia. But unlike the two famous producing countries, it does not have a long history of planting, let alone native varieties everywhere in the wild. This small African country is a fire Phoenix that has been reborn after robbery.

Rwanda (Rwanda), known as the Land of a Thousand Hills, sits above the equator and is surrounded by East African States such as Congo, Uganda, Tanzania and Burundi. Geographically, it has suitable conditions for growing coffee, but since it was introduced by German missionaries in 1904, Rwandan coffee has been poorly handled commercial grade, most of which have been exported to the sovereign country of Belgium. The promotion of boutique coffee production began only after the ravages of war and after the economy got back on track.

The genocide (Genocide), which occurred in 1994, killed more than 1 million people, most of them Tutsi (Tutsi). So far, there are orphans who survived that year, memorial halls that can be seen everywhere, and war criminals who account for 90% of the total number of prisoners in the streets of Rwanda. Since 2001, the Government of Rwanda has established NAEB (National Agriculture Export Development Board), which focuses on promoting coffee exports and earning foreign exchange.

With the support of the government, farmers have changed from rough home treatment to transporting freshly harvested fruit to a nearby water washing station (Coffee Washing Station) for full washing treatment. In a short period of 12 years, the number of washing stations across the country has increased from two to 220. It is now all private, that is, owned by exporters or farmers' cooperatives. Due to the small average area of farmland (less than 200 coffee trees per farm), about 50 to 100 farms are served at each station. NAEB employs 200 botanists and cup surveyors to regularly check quality at washing stations and educate farmers about soil management, organic planting, pruning, disinfestation and picking.

Strictly control the speed of air drying

Bourbon accounts for more than 90% of Rwanda's production. A small number of farmers grow bourbon variants BM-139 and Jackson. There are more mountains in the south and west, and water washing stations are also more famous. For example, Gitesi, Huye Mountain, Mibirizi, etc. Compared with drying on concrete in Central America, Rwanda will cover parchment coffee on an African bed with canvas to control the rate of air drying and slowly reduce the water content of the beans to 11% of the target in 10 to 15 days. Compared with sunlight exposure, this method helps to retain organic matter.

Rwanda is the first African country to host COE events. This is the fifth year. In taste, Rwanda coffee has obvious floral and fruity aromas, and tastes as smooth as tea. The balance is the highest in the United States of Africa. The author's participation in this year's competition and feelings will be discussed in a separate article.

Coffee is produced in most parts of Rwanda, and the main producing areas are:

Southern producing area (Huye, high altitude, floral and citrus flavor)

Western producing area (Lake Kivu Lake Kive, rich in taste, fragrant and juicy)

Eastern producing area (Ngoma Lakes, Chocolate, Fruit Flavor, Engma Lake District)

Northern region (citrus, nut, caramel flavor).

Production season: March-August

Varieties: 99% bourbon (varieties Catuai, Mibirizi, Jackson, etc.) 1% Robusta species

Treatment: washing mainly, part of the sun

Rwanda uses insect repellents and fertilizers, but rarely.

It is not because Rwanda is green, but mainly because it is too poor to afford it.

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