Geo-climatic production process of coffee in Rwanda
Geographic and climatic editing
Malaba Coffee grows in southern Rwanda, about 12 kilometers (7 miles) from the city of Butare and 150 kilometers (93 miles) from the capital, Gejali. The plan began in the Malaba area of Butare province, but was taken over by a local government organization in 2006, which is now part of the Huye district of the southern province. Due to its proximity to the East African Rift Valley and the Neuenway Forest Mountains, this zone is sloping, steep and has fertile volcanic soil. Coffee is grown at 1700 to 2100 m (5577-6889 ft) above sea level, usually with terraces on steep hillsides. The zone also has an average annual rainfall of 115 centimeters (45 inches). Most of them come from the rainy season from March to May, which is also the main coffee harvest season. The temperature at high altitude is slightly lower, with an average of about 20 °C (68 °F), which varies slightly due to seasons.
The maximum harvest season for Rwanda coffee is during the main rainy season, from March to the end of May. During the harvest season, farmers spend most of their day picking coffee fruits by hand. In the afternoon, farmers carry coffee fruits in traditional baskets made of banana leaves to a cleaning station a few hours away. The mechanic picks out the best quality crimson coffee fruit by hand and returns the remaining coffee fruit to the farmers and sells it at a low price in the market outside the Malabaga work area. The mechanic pays the farmer $0.10 per kilogram. The guild deposits the remuneration into the farmer's bank account every two weeks.
The sink technician in the process will clean the coffee immediately because the delay will ferment the sugary outer layer of the coffee beans, ruining the taste of the coffee. The coffee beans are first thrown into a deep trough, and the best quality coffee fruit goes into the bottom and passes through a machine that peels off its skin. The mechanic takes out the floating coffee fruit, processes it in the same way and allows the cooperative to sell it at a lower price in the domestic market. Coffee beans through three cooperative peeling and selection machines, remove the skin and sugary outer layer, and then let the coffee beans individually through the vibrating filter. The filter separates the highest quality A beans from those classified as Class B; the two grades are transported to the hills with a 1% slope of the waterway. In the process of transportation, coffee beans of all qualities are further classified, and there are about 15 sinks at the bottom of the channel that can capture different kinds of coffee beans. Coffee beans are preserved continuously in water. Grade A beans and grade B beans stay for two days and 15-20 hours respectively to slightly ferment and convert the remaining sugar without serious damage to the taste.
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Species Morphology and Variety Grade History of Colombian Coffee
The main varieties of Colombian coffee are small grains of coffee. Plants are small trees or large shrubs, 5-8 m tall, usually much branched at base; old branches gray-white, nodes dilated, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, tip long acuminate, acuminate part 10-15 mm long, base cuneate or slightly obtuse, rarely rounded, entire or
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The name and definition of the three major coffee growing regions in Tanzania
3 major planting areas view north: 1 and 2 harvest season: July-December west: 3 and 4 harvest season: may-October (3 is the Luodou area) south: 5 and 6 harvest season: July-December total planting area of about 250000 hectares of economic importance to feed 400000 families, the annual contribution of 15 cups shows that the coffee in the north is full of aroma, bright acidity, mellow taste and good taste.
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