Starbucks selects Rwanda Shuli Coffee Bean Story _ Shuli Cooperative Coffee Bean brewing suggestion

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

When a group of female coffee farmers help each other closely

Today's protagonist was born:

Shuli, Rwanda.

The Shuli Cooperative in Rwanda, formerly known as Abateraninkunga ba Sholi, where Abateraninkunga means mutual assistance and Sholi is the name of the village.

The community is roughly located in the Muhanga area of Lake Kivu, Rwanda (Lake Kive, where there was a well-established Lake Kivu in Congo) and Kigali, in the middle.

Sholi was founded in 2008 by about 30 women from Shurisel in Muhanga, the Power of Women! (the same is true of Lakasina, Colombia, which Ming once wrote about. )

Over the past decade, the community has been committed to improving their coffee and community economic development.

In 2015, the cooperative received Fair Trade (Fairtrade) certification; in 2016, it received Rainforest Alliance (Rainforest Alliance certification) certification; and on March 29th, 2018, Zhenxuan Rwanda Shuli met at the Shanghai Bakery.

The Sholi Cooperative currently has 332 members, 203 of whom are women, including two of the five board members. Moreover, the cooperative has now planted more than 400000 trees.

Mutual help makes the cooperative stronger and stronger.

The cooperative is dominated by women, but in the follow-up development, the absorption of male members is conducive to more reasonable work and improve efficiency.

In 2016, cooperatives received funding and set up community centres and health centres to provide some basic services.

Of course, Sholi cooperatives have their own processing stations.

Sholi's coffee processing is similar to other coffee cooperatives in Rwanda and belongs to the washing method. After the coffee berries are delivered to the washing station, the coffee is peeled and fermented for about 2 days, then rinsed and soaked for 24 hours, then washed, and finally placed on a Kenyan net bed to dry.

The following is a partial list of washing stations

Well, having learned so much about cooperatives, let's talk about this successful Rwanda Shuli.

Basic information

Origin: Muhanga, Rwanda, Africa

Processing method: washing

Type of coffee beans: bourbon

Altitude: 1800 Murray 2000 meters

Acidity: medium to high alcohol: medium

Flavor: grapefruit, tropical fruit sweet

Card design

The design of the card is inspired by Abateraninkunga ba Sholi, a cooperative dominated by women and the concept of mutual assistance. The whole card is based on a coffee branch covered with coffee berries, supplemented by a female hand, reflecting each other, and helping each other to win-win.

Brewing and sharing

For this bean, Ming would like to thank the company who sent it to me by express delivery.

Ming got it and saw the baking date on the 25th. At that time, he didn't pay attention to anything else. He thought he could rush it. After rushing the V60, he found that the flavor was extremely thin. Is this the perfect bean? But when the temperature drops to more than 40 degrees, the flavor becomes more and more delicate. Well, I should leave it for two more days before drinking it!

Then Ming went to check its origin information. 1800 Murray 2000 meters, which is really high above sea level. Generally speaking, coffee beans can reach the best flavor period about the fourth day after roasting, but the higher the altitude is, the arrival of the best flavor period is often delayed.

So, Ming advises you, a week after baking.

① V60

Three-stage normal cooking. This is the first cup Ming made after he got it. As a result, the flavor was thin and didn't come out. Only after it is cooled down will there be a more delicate flavor.

② Chemex (ice)

40g powder, wet the filter paper, take out the filter paper, cool the bottom of the filter cup with a small amount of ice, pour out the ice for cooling, put in 380g ice, add the filter paper, pour in the coffee powder, stew with 80g water (the steaming time is 34s at the beginning of water injection), the second water injection to 250g, wait for 30s, the third water injection to 320g, the total time 2min10s cut off. Shake the Chemex three times and pour into the Yunduo pot (try to pour in only a very small amount of ice).

Caption: the grapefruit in the mouth is very bright and refreshing, with a hint of bitterness accompanied by the sweetness of tropical fruits and a hint of cream sugar.

Thanks to Rwanda, thanks to Shuli Cooperative, thanks to coffee farmers, thanks to Starbucks.

[thank you]

END