2008 COE Champion | Kigali District of Rwanda | Abakundakawa Ambarkanda Cooperative | Bourbon

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2008 COE Champion | Kigali District of Rwanda | Abakundakawa Ambarkanda Cooperative | Bourbon flavor?

Rwanda (Rwanda) from Central Africa, bordered by Uganda to the north, Tanzania to the east, Burundi to the south and Zaire to the west, is a truly standard landlocked country. It was first introduced by German missionaries to grow coffee in 1904, and coffee production increased significantly around 1930. Rwanda was once the ninth largest exporter of Arabica coffee in Africa. There are nearly 450000 small farmers, and the average planting area of each small farm is less than 1 hectare (about 165 coffee trees per coffee farmer). The total planting area is about 28000 hectares. Due to the relationship between climate and geographical environment and the new coffee bean treatment methods brought by the relevant coffee organizations to improve the quality, in recent years, Rwanda has almost completely adopted the water washing method to deal with raw beans, so all cooperatives and estates will share the water treatment plant to save money. Generally speaking, the water treatment plant must be surrounded by coffee farms.

In the 2008 Annual Competition of Top Coffee held by the American Fine Coffee Association (SCAA), Rwanda Aromec's top washed bourbon beans won the 2008 COE (Cup ofExcellence) Championship Award by beating the competing Blue Mountains No.1 in Jamaica and Mantenin G1 in Sumatra, thus expanding its fame and price in the coffee industry. The Abakundakawa cooperative comes from the small village of Musasa and the Rushashi water treatment plant, about 30 kilometers northwest of the capital Kigali. At present, there are about 1960 members and two water washing plants. Farmers grow high-quality coffee organically and soak raw beans for 48 hours more than twice the usual washing time to increase the characteristics of bean fermentation. Then use scaffolding exposure and a large number of manpower to pick out the bad beans that may be caused by soaking for a long time or other reasons. At the same time, Abakundakawa has been on the list of COE (Cup of Excellence) held in Rwanda for three consecutive years in 2010 (No. 3 in 2010). This shows that the level of quality control is strict, and the overall appearance of raw beans is quite similar to Kenya beans. (this batch of beans is full and beautiful.)

Abakundakawa was founded in 2004, in fact, the official name should be Abakunda Kawacoffee cooperative, mainly composed of two women's associations, namely Hinga KawaDakundakawa. Generally speaking, Rwanda's beans are smooth, with acidity and floral aromas similar to those of Yegashev and Kenya AA, sweet citrus quality with lemon and orange blossom aromas and caramel, and characteristics somewhat similar to those of East African beans in Zimbabwe and Kenya.

Coffee producing areas: the western half of the country and the central region near the capital Kigali Kigali

Coffee varieties: more than 95% are Arabica Bourbon (bourbon) and a small amount of Catuai (Kaduai) Caturra (Kaddura)

Planting height: 1200m above sea level, 1800m, flowering season starts from 9m / a to October.

Harvest time: from March to July of the next year

Flavor description:

Stone fruit, micro-flower aroma with a bit of cocoa multi-layer aroma, melons sweet, good finish, body and good acid quality, great change from hot to cold, there is a weak red wine aroma when cool, complexity is the best baking range from the end of the first explosion (City)-the beginning of the second explosion (Full City).

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction when the water is cut off.