Introduction of washed coffee types and methods of various coffees in Mushuyi treatment plant in western Rwanda

Points: See a friend said to buy coffee powder directly, I personally recommend people in large and medium-sized cities, conditions or buy fresh coffee beans to grind their own is better. To make a good cup of coffee, the most fundamental thing is to have fresh high-quality coffee beans;

Buy some hand-grinding, can ensure that the coffee powder grinding out of uniform thickness. If the grinding is uneven, it will make the coffee taste not "pure" enough. Because of the difference in contact area, hot water extracts much less flavor from coarser coffee grounds than from finer coffee grounds in the same time. When the extraction time is right to extract the "good taste" from the coarse powder, it has been extracted too much from the fine powder-there will be some flavor we do not want. Hand-brewed items are mainly to taste the original flavor of coffee, and to enlarge one of the characteristics of coffee to taste carefully. Therefore, we should try our best to ensure that the extraction is uniform rather than mixed with various flavors;

Water. Now everyone is also very concerned about drinking water with soft water, soft water hand wash taste better. Water temperature is 85~95 degrees, too high temperature will cause coffee to have a burnt taste, too low temperature will make coffee have an unpleasant sour taste (the right coffee will also have a slight sour taste, but this sour taste is pleasant, such as a light acid taste);

Watch the warm glass. All the appliances used in the process of hand brewing should ensure the temperature, so that the coffee tastes warmer;

Hand flushing with a small mouth pot, you can buy a separate dedicated, you can also choose some common utensils instead, as long as the flush water flow is fine and stable. Of course, try to keep warm;

In my experience, 250 ml of coffee for every 15 grams of coffee powder is the right ratio.

The rest is a simple process: put filter paper into the filter bowl, add a small amount of water, let the filter paper "fit", and filter bowl between no bubbles; ground coffee evenly into it (This process is called powder distribution, some people think that the middle of the powder pile can make better coffee, while some people think that the middle of the powder pile should be dug a pit... this depends on personal understanding); slowly pour hot water of about 92 degrees into the coffee powder, and the amount of water is controlled so that exactly one drop drops from the bottom of the powder pile; let stand for about 40 seconds, so that the coffee powder fully absorbs the hot water.(At this time, if the coffee powder is fresh enough, you will see that the coffee powder expands obviously); Empty the container holding the coffee under the filter bowl (including the hot water used for warming the cup and the drop of hot water just dropped for soaking the coffee); The water temperature will drop to 90 degrees in this 40 seconds, just right for starting the hand; From the center of the powder pile, slowly wash the water in one direction, circle after circle... Okay, drink it.

Country: Rwanda

Production area: Lutexi Luo production area in Western Province

Altitude: 1827 m

Rainfall: >1500mm

Treatment method: washing, elevated shelf drying

Breed: BM-139 (bourbon) species

Treatment Plant: Mousioui Treatment Plant

Farm owners: 1756 smallholder members (approximately 253 plants per smallholder)

Flavor: Red apple, cherry, cinnamon, honey

[Mushonyi Processing Plant's record of winning awards is amazing. Apart from winning the COE Excellence Cup in one fell swoop in 2010, Mushonyi Processing Plant won the championship in four batches in 2011 alone, ranking 12th, 16th, and 28th!!!]

Rwanda can be said to be one of the fast-growing fine coffee producing countries in East Africa. In addition to the sad stories about the Rwandan massacre, the quality of its fine coffee has also improved very quickly. We have tested several fresh, elegant and sour cups this year.

Rwandan coffee, like many African countries, is mainly produced by small farmers. During the harvest period, the ripe coffee cherries are collected and sent to the processing station for processing. Every year, farmers gather ripe coffee berries for processing at processing stations, first picking them by hand to ensure that no immature or damaged fruit is mixed in. Then remove the peel, wash and ferment for 12-18 hours under cool and low temperature environment, and clean the adhered pectin in the channel. During the drying process, the members of the processing station will manually turn and carefully care to ensure that the shelled green beans do not lose moisture or dry unevenly in full sunlight until the moisture content stability of the green beans drops to less than 14%.