Introduction to the characteristics of Rwanda Coffee Flavor and Taste Manor

Rwanda bourbon is known as "coffee that can capture the charm of the whole of Africa and concentrate it in a cup." Bourbon coffee grown in Rwanda is one of the original varieties of Arabica coffee. In the annual professional competition of top coffee held by SCAA of the American Fine Coffee Association in 2008, RwanaAromec of Rwanda beat the blue mountain of Jamaica No.1 and Sumatra Mantenin G1 special selection, and won the 2008 champion COE (CupofExcellence) prize. It can be seen that the products of Rwanda washed bourbon coffee. 1234 in Rwanda, the company has the entire county planting park, with a stable supply channel of high-quality coffee beans. The coffee we grow is not only premium coffee, but also organic coffee. Nowadays, Rwandan coffee is becoming more and more popular in the international market. He has participated in many international coffee professional competitions and won many awards. Starbucks, the world's largest coffee and beverage retailer, came to Rwanda for the first time since 2006 and made Rwandan coffee the top bean used by Starbucks. That year, the famous US retailer Costco also ordered 35 whole containers of coffee to be cleaned and processed immediately, because the delay will cause the sugar-containing outer layer of coffee beans to ferment, 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.

After the washed coffee beans are air-dried on the net rack, after washing the coffee beans many times to completely remove the remaining skin and sugary outer layer, the coffee beans are put into the sheltered rack to air-dry. Cooperative staff regularly flip coffee beans, while technicians continue to look for and pick out poor quality coffee beans. The two-week drying process takes place in the sun (prepare the mulch in case of rain) and keep turning the coffee beans. This step reduces the water content in coffee beans from 40% to 12%.