The influence of Zhuoyue Cup on Rwanda Coffee Industry Flavor characteristics of washing treatment of Rwandan Coffee beans

The 2008 excellent Cup encourages coffee farmers to circulate and promote the ranks of high-quality beans. Before the introduction of the excellent cup, the vast majority of coffee in Rwanda was disorderly, there was no obvious difference in quality, and there was no specific description of the flavor characteristics of high-quality beans. After the introduction of the excellent Cup, international experts began to record and discuss in depth so that the local characteristics of Rwandan coffee can be easily promoted internationally. Since then, the winner of the Zhuoyue Cup has become famous, which has inspired coffee farmers who used to focus on the quantity of coffee fruit to work on quality and work closely with the washing station to come up with the batch with the best flavor. Excellence is regarded as a strong driving force for water washing stations and coffee farmers to produce good coffee. The parity and popularity of coffee farmers' areas and nearby water washing stations have greatly increased, and coffee trading volume and prices have increased. Rwandan Coffee also took the opportunity to get rid of the impression of "commercial coffee" and changed into "boutique coffee". Coffee or processing plants with the name of excellent Cup can not only get the attention of international buyers, as long as they can come up with high-quality beans, they can also sell them at a low price, forming a positive trading model.

Coffee has become a major source of government revenue, so it has also become a tool to improve the progressive society. A large number of washing plants have been built all over the country, giving up to 500000 small farmers easy access to resources and training.

The rolling hills and fertile volcanic soil of Rwanda are very suitable for growing coffee, especially the coffee in the south and west is bright, sweet and delicate. Butali and the washing stations around Lake Kivu in the west were developed relatively early, so they shone brilliantly after the Zhuoyue Cup, and can be called the gold medal representative of the coffee street in Rwanda.

Processing method

Washing-Coffee picking, transportation, desizing, fermentation (12-18 hours), soaking (24 hours), washing and drying the average farm in Rwanda is very small, with a "medium" farm of less than 1 hectare, up to 4 hectares. The coffee is picked by the farmers themselves and transported to the washing station in the form of cherries, where the coffee is classified by density when de-pulping. It is fermented in a cement tank and is usually soaked after fermentation before washing and drying. Washed coffee is almost exclusively produced here, with few exceptions to Naturals.

Coffee harvest time

March to June