Record of Bourbon Coffee brewing at Ngam Bamuyi processing Plant, Rwanda _ Rwanda Coffee Bean species

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Rwanda is a small landlocked country in East Africa. It has hilly terrain, fertile land and ancient bourbon species. High-quality coffee beans can be found everywhere in Rwanda. It is said that coffee was introduced to Rwanda by German missionaries in 1904. Coffee is the only income-earning crop for rural farmers. Coffee is booming, but unlike the centralized auction system in neighboring countries, farmers' cooperatives can buy and sell directly with buyers. Traditionally, coffee from Rwanda is exported to Europe through Uganda through the port of Mombasa in Kenya. In the past decade, as a result of civil war and genocide, high-end coffee from Rwanda cannot be exported. As a result, coffee cultivation has drastically reduced the genocide in 1994, killing nearly 500000 people, and making the knowledge and technology of coffee bean cultivation almost extinct. After the war, it was only with the aid of the United States and some international organizations that it gradually recovered and began to plant. As a result of the war and massacre, a high proportion of small coffee farmers are women or even widows. When they can receive grade A Rwandan coffee produced by these small farmers or manor cooperatives, it is hard to describe. In particular, the flavor of Rwandan coffee is not inferior to that of Kenyan auction beans or Yekashev, and even has her unique charm worthy of careful taste. .

Dry aroma: sweet aroma of nuts and almonds, flowers and fruits, apple, sour berries, obvious sweetness.

Wet aroma: berry, sweet caramel, citrus aromas.

Sipping: the mouth is very rich and full, citrus sour, coffee berries, caramel sweetness is obvious, the nose is rich, sweet and sour, delicate and juicy.

Water washing bourbon seed of Mushonyi treatment plant

Originally, it was bought cheaply to try, but it tasted good.

Two minutes and 10 seconds after the explosion, the beans are sweet with imported caramel, followed by acidity similar to apple and kiwi fruit, which is very characteristic.

2014 COE (Cup of Excellent) was shortlisted

National Rwanda (Rwanda)

The western part of the producing area (Western Region) Lutexiluo (Rutsiro), Muxiuyi (Mushonyi)

1812 meters above sea level

Rainfall > 1500 mm

Planting variety BM-139 (bourbon)

Treatment Plant Mushuyi Central processing Plant (Mushonyi Central Washing Station)

The landowner has about 1400 members, small farmers.

Treatment water washing, elevated scaffolding sun drying

Flavor description:

With the acidity of golden kiwi fruit in the mouth

The middle part has a sweet taste of Yoledo, water pear and malic acid.

Fruity, rich in layers, fresh and bright.

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