Introduction of Rwandan raw beans with bourbon seed and water washing treatment

Most of the coffee in Rwanda is washed. The water washing method will first wash and flotation the ripe coffee fruit, then remove the exocarp, pulp and part of the pectin layer, then send the coffee into the fermentation tank, remove the remaining pectin layer and then send it to the drying ground for drying treatment, so that the water content reaches about 13%. The coffee in the picture above is dried on an African shed to avoid the smell of dirt. It is more ventilated and mildew can be avoided. During the drying process, coffee farmers will also turn the beans regularly to make the drying more evenly, and at the same time will pick out the beans of poor quality and discard them.

With the improvement and improvement of Rwandan coffee in various aspects, its quality has also made a qualitative leap. In the 2008 COE contest held by the American Fine Coffee Association SCAA, Arnomega, Rwanda, beat the Blue Mountain 1 of Jamaica and Mantenin G1 of Sumatra to defend the title. Rwandan coffee has won a place in the coffee world and won more attention because of its excellent quality.

, bourbon seed, washing treatment method

Light to medium baked, round and plump, with beautiful beans.

When it comes to the flavor of Rwanda, I am ashamed of the biased perception of Rwanda in the first place. I still remember that when I first came into contact with coffee, smell training was very resistant to No. 3 in the 36-smell bottle, and I even felt nauseous when I smelled it. So subjectively, I always like to make up the taste similar to grass automatically for the smell of green peas. Due to the lack of experience in tasting and production, we will subjectively list the grass and lavender-like aroma that Rwanda has as its own conflicting flavor. So when the production of Rwanda smelled its individual lavender fragrance, the coffee glutton shrank back to its stomach. However, with the improvement of taste and production experience, there is a new understanding of Rwanda with individual aroma.