The coffee pattern of Rwanda is the fine coffee producing area of Rwanda distributed in the west?
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. Rwandan coffee flavor with fresh and refreshing grass flavor, drink fresh fruit aroma, but also drink the bright tropical climate taste, full-bodied, sweet and sour 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.
Because of the relationship between manpower and economy, Rwanda, like other African countries, is mainly planted by small farmers, with an output of less than 1% of the world's coffee production. Boutique coffee producing areas are mostly distributed near Lake Kivu Lake in the west and the capital Kigali in Kigali. Among them, Lake Kivu is currently the highest volcanic lake in Africa, with an eruption cycle of about 1000 years, and the soil is fertile and nutritious because of the topography. The climate in this area is even more stable and mild, so it can be said that it has the necessary high-quality conditions for the coffee growing environment. In addition, the western Lutesiro Rutsiro producing area is the most primitive bourbon variety rich in Arabica coffee beans.
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 quality coffee, the washing process in Rwanda is more complicated-picking, shelling and cleaning; dry fermentation for about 12 hours and cleaning; then wet fermentation in water for about 24 hours and 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.
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How Coffee processing and fermentation affect the Flavor of Coffee introduction to traditional Coffee processing
Many coffee drinkers experience the bumps of the morning without thinking about it. But coffee is much more complicated than throwing crushed things into the machine and getting to work. In fact, coffee starts with a fruit called cherry, whose seeds are removed, dried and fermented to become coffee beans. Then bake them.
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Do Indonesian boutique coffee mantenin coffee and Kopi Luwak belong to Indonesian boutique coffee?
According to historical records, Mantenin is not an Indonesian origin or variety, but a homonym for Mandaining, a people from Sumatra who are good at growing coffee. During World War II, Japanese officers stationed in Indonesia felt that the flavor of the local coffee was amazing, so they asked the shop owner the name of the coffee, but talked to each other.
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