Rwandan coffee flavor introduction Rwandan coffee characteristics Rwandan coffee processing methods

With the improvement and upgrading of Rwandan coffee in all aspects, its quality has also made a qualitative leap. Rwanda's Anomeca Premium Washed Bourbon defeated Jamaica Blue Mountain No. 1 and Sumatra Mandning G1 Special to retain the title in the 2008 COE Competition organized by SCAA. Rwandan coffee has won a place in the coffee world with its excellent quality and won more attention. 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. Coffee farmers also regularly flip beans during drying to make them more evenly dried, and pick out bad beans to discard. Rwanda has made great progress in coffee production and processing in recent years. First, coffee fruits are picked manually; coffee production cooperatives are set up throughout 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. Coffee fruits need to be transported to processing plants for processing as soon as possible after picking, but due to lack of domestic facilities, they cannot process the fruits in the first time. The fruits are piled together after being picked. Due to lack of ventilation, they will continue to develop and accelerate mold and rot. The rotten fruits will affect the quality of coffee and appear defective flavor. Rwanda has been cultivating 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 care about 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, one of the links of the lack of control will become a stumbling block to make good coffee