What are the characteristics of the coffee from Rwanda? what's the taste of the coffee from Rwanda?

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A brief introduction to the taste characteristics of Rwanda coffee in Qianjie

Rwanda, known as the land of thousands of hills, has about 33000 hectares of coffee plantations. 500000 people are engaged in the coffee industry. Rwanda is the only country in the world that can fully enjoy the harmony between soil, altitude and climate. Bourbon coffee grown in Rwanda is one of the original varieties of Arabica. Coffee is grown between 1350m and 1800m. Rwanda's fertile volcanic soil, abundant rainfall and mild climate throughout the year give it a peculiar flavor. They usually have a clean and bright taste, comparable to the best coffee in Central America, more balanced, with charming fruit sweetness, floral aromas and tea-like flavors.

Like many African countries, Rwandan coffee is mainly produced by small farmers, and the ripe cherry fruits are collected and sent to the processing station every year during the harvest period. First, it is selected by hand to ensure that no immature or damaged fruit is mixed in. Then remove the pericarp, wash the pectin in the channel after 12-18 hours of washing and fermentation in a cool and low temperature environment. During the drying process of the scaffolding, the members of the treatment station will turn manually and take care of them carefully to ensure that the raw beans with shells will not lose moisture or dry unevenly in sufficient sunlight, until the moisture content stability of raw beans is reduced to less than 14%.

Many excellent coffees in Rwanda come from the western and southern regions. COOPAC/Kirorero is a washing treatment plant owned by COOPAC, and another treatment plant of the company won the fifth place in Rwanda's COE in 2015. In cooperation with the local cooperative, there are 2381 coffee farmers. COOPAC/Kirorero Coffee processing Plant has won in COE, Rwanda, more than 2008, 2011, 2012, 2014 and 2015 times. It has Rainforest Alliance certification and American Fair Trade certification.

COOPAC in the western province of Rwanda is an organic bourbon species, with an altitude of about 1500-1900 meters. The main composition of the soil planted is volcanic ash, which is completely organic. Due to the unique regional cultivation, coffee beans have strong regional characteristics.

COOPAC organic bourbon species in the western province of Rwanda

Origin: Rwanda

Processing method: washing + scaffolding to dry

Grade: SHB

Variety: bourbon

Baking degree: medium and shallow baking

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