The world's top ten coffees Rwandan coffee! Which brand of Rwandan coffee is the best? What grade is Nanshike Coffee in Rwanda? Characteristics of Rwandan coffee flavor! Why is Rwandan coffee washed with water?

Speaking of African coffee-producing countries, Qian Jie believes that countries like "Ethiopia","Tanzania", or "Kenya" are the first countries that people will think of immediately. But in addition to these well-known countries, there are many small countries in Africa that produce high-quality coffee! For example, Rwanda, which Front Street wants to share today, is known as the "Heart of Africa". It is a rising star of African coffee that has caused quite a stir in the boutique coffee industry in recent years. It is also the first country in Africa to host a COE.

Rwanda Country Overview Rwanda is a small landlocked country located in central Africa, with all surrounding countries being major coffee producers. It borders Burundi in the south, Tanzania in the east, Uganda in the north, and Congo in the northwest. Then, because the mountains overlap in the country and there are five volcanoes alone, Rwanda is known as the "Land of a Thousand Hills." In addition to the mountains, there are also 23 lakes and many rivers in Rwanda, which have considerable water resources.

Like these surrounding countries, Rwanda is also a very suitable country for growing coffee. It is located south of the equator and has a temperate and tropical plateau climate. The average temperature is between 24 and 27 degrees Celsius. Its temperature will be lower than that of typical equatorial countries. Then there will be two obvious rainy seasons every year, with abundant rainfall.

Coffee is mainly grown in the south and west. Because of the higher altitude, the temperature in these areas will be lower and the temperature difference will be greater than that in the low-lying areas in the east. As a result, the ripening time of coffee will be extended, and more sugar can be accumulated to develop a richer flavor. Coupled with the mineral-rich volcanic soil, the growing environment for Rwandan coffee can be said to be very favorable.

Coffee varieties in Rwanda The main coffee varieties grown in Rwanda are red bourbon, kadura, and kaduai. Among them, Bourbon is the most cultivated variety, accounting for more than 90% of Rwanda's coffee production. Bourbon was first introduced to Puerto Rico from Central America, and then introduced to the Republic of the Congo in the 1930s. About 20 years later, Bourbon was introduced to Rwanda and became the main coffee variety grown locally.

Front Street often shares bourbon because there are many varieties in the world that have evolved from or are related to bourbon. It belongs to Arabica and has a very excellent flavor! However, bourbon, like ironpica, although its flavor is excellent, has low disease resistance and low yield. Therefore, many producing countries that originally used bourbon as the main variety have subsequently changed to Kadura and Kaduai. Other higher-yielding and better varieties such as ai.

Coffee production and processing in Rwanda Like most coffee-producing countries in Africa, coffee is mainly produced by smallholder farmers. With the support of the government, coffee has been changed from farmers 'rough home-cooked treatment to a nearby washing station for exquisite washing treatment. After 2000, Rwanda launched the PEARL project (Partnership for Enhancing Agriculture in Rwanda through Linkages project) in order to save the coffee industry, which was hit hard by civil strife. This plan aims to promote the improvement of the quality and quantity of coffee in Rwanda while helping farmers have better incomes, thus forming a virtuous cycle. When this plan was implemented, Rwanda successively built dozens of coffee washing treatment plants. Since then, coffee in Rwanda has been mainly washed.

Water washing can give coffee a cleaner performance. Because the fermentation degree is relatively low and stability is high, the coffee shows more of its own original taste.

The specific process is very simple, just as Qianjie has been sharing: first, the unripe and blemished coffee fruits are removed through a flotation screen, and then the peel and pulp of the coffee are removed using a peeler. Then, the coffee beans with pectins are placed quietly in a pool for fermentation. After fermentation, the pectin remaining on the surface of the beans is removed with clean water. Finally, the coffee beans with only the sheepskin layer remaining are sent to the sun and dried. When the moisture content of the coffee beans drops to about 11% to 13%, the sheepskin layer can be removed or stored in the warehouse, waiting for export.

Because the quality of washed coffee is too outstanding, and Rwanda is rich in water resources, in just over a decade, the number of washed coffee processing stations in Rwanda has increased to more than 200, all private and owned by raw bean exporters or cooperatives.

Rwanda Coffee As introduced in front of Front Street, most of Rwanda's high-quality coffee comes from the south and west, the Huye Mountains and Nyamagabe areas in the south, and the Nyamasheke area on Lake Kivu in the west. Because these areas have relatively high altitudes and abundant rainfall, the coffee grown will have better flavor performance. After several cup tests, Front Street finally selected washed red bourbon from Nyamasheke in western Rwanda as a new member of the Front Street ration bean list. This bean has been washed with water. The bean seed is red bourbon. It is planted in the Nanshike producing area in Rwanda with excellent environment. It can be said that all the best representatives of Rwanda have been gathered, so naturally, we can taste the most from it. The flavor of the terroir with Rwandan characteristics!

Front Street Coffee: Rwanda·Washed Red Bourbon Country: Rwanda Production Area: Nyamasheke Altitude: 1,500 - 1,700 meters Variety: Red Bourbon Processing Method: Washed Flavor: Berry, apple, green tea, apricot peach

In order to better express the flavor of Rwanda's production area, Qianjie adopts a medium and shallow baking curve for cooking. A cup test was conducted 8 hours after baking was completed. During the cup test, Qianjie captured the fragrance of apple and green tea, as well as a faint floral fragrance from the dry aroma of this bean, which was very fresh. After injecting hot water, you can smell the aroma of berries and green tea.

When the coffee entered the entrance, the first thing that Qianjie felt was the sweet and sour fruits, and then the sour taste quickly dissipated, and the sweet flavors such as apple and apricot peaches appeared. After swallowing the coffee, the obvious fragrance of green tea and apple can be captured in the aftertaste. The taste of the whole coffee can be said to be very balanced, the taste is clean and solid, and it is very comfortable to drink!

- END -