Rwanda Coffee drinking France Rwanda Arabica boutique coffee bean flavor form

Rwanda, one of the small landlocked countries in Africa, is bordered by Uganda to the north, Burundi to the south, the Democratic Republic of the Congo to the west and Tanzania to the east. Rwanda, which is located in the world-famous Great Lakes region with the four countries mentioned above, is composed of many mountains and plateaus, large and small, so it is also known as the country of thousands of hills and the hometown of thousands of mountains, running through the Congo River and the Nile River from north to south.

Although Rwanda is located in the area south of the equator, its favorable temperature due to its high altitude has also made it a unique advantage-year-round drought and rainy seasons, abundant rainfall and fertile volcanic geology, creating a geographical environment that is very conducive to growing coffee and making boutique coffee one of the most important cash crops in Rwanda.

Coffee flavor form

Rwanda mainly grows high-quality Arabica, and is famous for its ancient Bourbon Bourbon varieties, with a proportion of more than 95%. The remaining 5% are mostly bourbon varieties, such as Kaddura Caturra and Kaduai Catuai. The coffee bean flavor of Rwanda has a fresh and refreshing grass flavor, fresh fruit aroma and bright tropical climate taste. The entrance is full-bodied, sour-sweet balance, and distinct hierarchical transformation. The aftertaste is fragrant with sweet flavors such as cinnamon, almonds and pomelo. It is clean and thick without astringency.

Treatment method

Because of the production pattern of micro-farmers in Rwanda, coffee is mostly processed by central washing after harvest, so water washing is widely used in coffee processing in Rwanda. In order to produce clean, bright and mellow coffee, the washing process in Rwanda is more complicated-picking, shelling, cleaning; drying and fermentation for about 12 hours, cleaning; then wet fermentation in water for about 24 hours, cleaning. Finally, wet fermentation in water for about 24 hours, wash, and completely dry. This approach relies on the large amount of water provided by Lake Kivu, which also makes it a feature of Rwanda.