Introduction to the flavor and taste of Rwanda boutique coffee beans
Rwanda has been growing coffee since colonial times. Although coffee is the main crop, the quality of coffee produced in Rwanda is not outstanding. The status of coffee in the world is low and few people pay attention to it. Rwanda grows mostly bourbon coffee varieties. Rwanda, known as the "country of thousands of hills", has a high altitude mountain environment, fertile volcanic soil and abundant rainfall, which is conducive to the growth of coffee trees. The advantages of varieties combined with excellent natural conditions should have produced high-quality coffee, but why is the coffee quality not satisfactory? The reason lies in the later processing links. Improper processing will reduce the quality of coffee and sacrifice many good flavors in vain. Harvesting, planting, processing, grading, transportation and other links will directly affect the quality of coffee beans, in which the lack of control in a certain link will become a stumbling block to make good coffee.
Coffee fruits need to be transported to the processing plant as soon as possible after picking, but due to lack of facilities in the country, it is impossible to process the fruits in the first time. The fruits accumulate together after being picked, and lack of ventilation will continue to accelerate mold and rot. The rotten fruits will affect the quality of coffee and appear defective flavor.
Rwanda has made great progress in coffee production and processing in recent years. First, coffee fruit is picked manually; coffee production cooperatives are set up all over the country to provide technical guidance to coffee farmers; coffee farmers send coffee processing stations for cleaning and screening as soon as possible after picking, and select mature and high-quality coffee fruits for processing.
Rwandan coffee is mostly washed. The washing method first washes and floats the ripe coffee fruit, then removes the exocarp, pulp and part of the pectin layer, then sends the coffee to the fermentation tank, ferments the remaining pectin layer and sends it to the drying field for drying treatment, so that the moisture content reaches about 13%. The coffee in the above picture is placed on the African shed for drying to avoid the coffee contaminated with soil. The ventilation effect is better during drying to avoid mildew. During the drying process, coffee farmers will also turn the beans regularly to make the drying more uniform, and at the same time will select the beans with poor quality and discard them.
- Prev
Kenya Coffee Bean Flavor and Taste Manor area introduces Kenyan boutique coffee beans
Accounting for 55% of Kenya's total coffee production (40% of the number of estates) is run by numerous small operators. Seeing that coffee is absolutely profitable, these small operators continue to increase the need for agronomy and the development of high-quality coffee tree species, thus greatly promoting the development of coffee in Kenya. To ensure that only ripe coffee fruits are picked, people must be in the forest
- Next
Colombian Fine Coffee Bean Flavor taste Manor characteristics introduce Colombian Coffee Bean Brand
Because Huilan area belongs to the mountain terrain and coffee is planted on the slopes of the canyon, it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, but also keeps the mountain breeze cool without high temperature, and Rain Water is also relatively abundant, which can be said to be a unique place for coffee cultivation. And plus the Colombian coffee maker
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?