Full grain Rwandan coffee flavor Introduction Western Province Lutexiluo region Introduction

Features of Rwandan Coffee:

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweetness of fruit, this coffee also gives people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color.

Flavor: soft, fragrant, full of particles

Suggested baking method: deep baking

★★: good

The market for Rwandan coffee:

Rwanda coffee is absolutely high quality in the form of washed Arabica beans. As far as Africa is concerned, its coffee industry is remarkable because the country thrives mainly by producing the best possible coffee beans. Coffee from Rwanda is becoming more and more popular in the international market.

The mission of the Rwanda Coffee Association is to manage and supervise the operation of the coffee industry in Rwanda from production to sale. The recently revised mission focuses on policy formulation and implementation, with more emphasis on the need to improve the professionalism of the coffee industry and to increase marketing efforts. Since the establishment of the Rwanda Coffee Association, it has promoted the Rwandan coffee culture and promoted the influence of Rwandan coffee.

But in any case, the soft and full-bodied taste of the country's coffee is great. Malaba coffee is grown in southern Rwanda, about 12km (7 miles) from the city of Butare and 150km (93 miles) from the capital, Gigali. 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.

Production process editing

Coffee fruit

Coffee fruit

The biggest harvest season for Rwandan 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.