Introduction of Coffee Bean Flavor Manor in Rwanda, a coffee producing country in Africa

Rwanda is a small African country, and the local people are relatively poor, but it produces straight and very good coffee. Unlike its neighbors Kenya and Ethiopia, Rwanda's coffee is mainly round bourbon. The taste is not as prominent as Ethiopia and Kenya, but the evenness is excellent.

Rwanda Karnogi coffee is planted and harvested by local small farmers and washed by Gitesi Washing Station. Although this is a relatively young coffee processing plant, it has always been famous for producing high quality Rwandan coffee because of its responsible working attitude, good treatment equipment and standard processing procedures. Rwanda Karnogi coffee won the first Arward Winnner on CoE in 2013. This coffee bean shape is a typical bourbon shape. Round beans, glittering and translucent, treated very cleanly, with few residual silver skins and green color, suitable for medium-to-shallow roasting. 10 seconds after the explosion, the mission of the Rwandan Coffee Association is to manage and supervise the operation of the coffee industry in Rwanda, from production to sales. 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, with the improvement and improvement of Rwandan coffee, 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. Rwanda coffee has won a place in the coffee world for its excellent quality, winning more attention. Rwanda (Rwanda) coffee is absolutely high quality in terms of its 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. Rwandan coffee is becoming more and more popular in the international market. Rwandan coffee is mostly 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. In the process of drying, coffee farmers will also turn the beans regularly to make the drying more even. at the same time, they will pick out the beans of poor quality and discard them.

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.