Detailed introduction of the method of Variety treatment in African Coffee producing areas in Rwanda

African Rwandan Coffee

The country of Rwanda in landlocked eastern Africa is located in the middle of the continent, not far from Kenya, one of the world's leading coffee countries. It was not until the early 20th century that the first coffee trees arrived in Rwanda, but it was another three decades before Rwanda's coffee production began to take off. In a sad country that developed coffee culture under the impact of the war, after the war subsided, farmers did not have the symbolic meaning of coffee, but began to turn to the high-end coffee world. In the past 20 years, Rwanda has become a coffee exporter.

Coffee is grown in Rwanda:

Most plantations are quite high, usually somewhere between 4000 and 6500 feet above sea level. This makes the coffee factory a beautiful high altitude in order to produce high quality beans. Of all these farms, 95% of coffee factories are not just Arabica. They are the highest quality varieties of Rwandan bourbon coffee. The local growing season usually begins in September or October until the harvest takes place between March and July. During those months, the harvest may begin to peak in May.

Rwanda Coffee treatment Act:

Full washing treatment, also known as double washing (double washed), is usually treated in a slightly different way than washed. Coffee is usually soaked twice, which is common in Africa but not in Latin America. Of course, if you work hard enough, you will also find other ways to deal with it. However, the flavor of typical Rwandan coffee is high sweet, mellow and full-bodied.

Post-war development of coffee in Rwanda:

After 1994, more and more people in the world began to pay attention to this poor country, and some of them helped to build coffee washing stations. The United States Agency for International Development (USAID) helped build the first washing station in Rwanda in 2004 and trained farmers through coffee cooperatives to improve planting and handling techniques. They even provide members with health insurance, advance tuition fees, loans, and so on, which are a bit like domestic rural credit cooperatives, and they can even use coffee fruits to repay loans. With washing stations (to date, there are more than 300 in Rwanda), improved cup testing and planting techniques, high quality bourbon coffee and higher prices for boutique coffee, farmers have a strong desire to improve the quality of their coffee. In 2010, Rwanda became the first African country to host the COE (not CEO, Cup Of Excellence).

Coffee varieties:

99% bourbon, 1% Robusta.

Production season:

From March to August every year.