What is the processing technology of Rwandan coffee? the characteristics of taste changes of Rwandan coffee

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Qianjie-introduction to Rwanda Coffee

Rwanda has always been given good coffee growing conditions: high altitude, volcanic soil, rich sunshine and Cabernet Sauvignon. Because many coffee trees are planted in mountains between 1700 and 2000 meters above sea level. Rwandan coffee is a world-class enjoyment, which is not only more balanced than Kenyan coffee, but also can compete with Chinese and American coffee. Generally speaking, Rwandan coffee has the sweetness of fruit, the fragrance of flowers and the aftertaste of black tea.

The farmers here will first pick the coffee beans from the coffee trees with their hands, then send them to the processing desk, and be trampled by the barefoot, singing farmers. These coffees are sweet with a clear taste of lemon and a faint taste of berries and chocolate.

For these developing countries, when the demand for special coffee becomes more and more popular, coffee will naturally become one of the main development directions of the country, in order to make continuous progress and be recognized by the international market. When the coffee beans are separated from the fruit, the brown farmers will sort the beans one by one with rake and water, and then bask in the sun. As the coffee beans are sensitive to air humidity, whenever the breeze blows suddenly, the farmer will quickly cover them with a tarp.

Rwanda coffee flavor

The taste of coffee in Rwanda varies a lot: cherries, grapes, limes, konjac, cantaloupe, oranges, honey, candy, apricots, plums and other areas are different, but generally speaking, all parts of Rwanda are high-altitude and high-nitrogen volcanic soil. If you want to sing high-quality coffee, these conditions are indispensable. Once upon a time, coffee was handled differently from each farm, and beans from different farms would be gathered together and mixed with neighboring ones.

After the genocide, the country began to open up to accept foreign aid, and revitalizing the coffee industry has become the country's top priority. As a result, domestic programs such as PEARL and SPREAD began to appear, providing consistent training for farmers and setting up washing tables to match the traditional coffee treatment in East Africa. Burundi is one of the countries that use this approach and make the most of it. Another point worth mentioning is Africa's unique Fully washed treatment, which soaks coffee beans twice, which is not common in Latin America.

The most commendable thing about Rwandan coffee is that after the coffee cherries are harvested, farmers pick out the immature green cherries first. The ripe cherries are then separated in the sink, and only the red cherries are sent to the sheller. According to the weather conditions at that time, coffee cherries with remaining pectin will ferment for 24-48 hours. The purpose of fermentation is to avoid damaging the taste of coffee. Then send the clean coffee beans that still have sheepskin to dry. All the coffee will be dried on the net bed for 15-22 days, and the water content will be about 11%. When the weather is too hot, the farmer must cover them with a cloth, so that the drying process will be completed prematurely.

The best Rwandan beans should be white, some drying processes should be completed in time, and there should be no cracks in the beans. In this way, more organic compounds can be retained, and the shelf life can be extended while the taste is good. The treatment of high-altitude Rwandan coffee beans by full-water washing is generally sweet and thick.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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