Introduction to the characteristics of fine coffee flavor manor in Rwanda, a coffee-producing country in eastern Africa

After fermentation, rinse again, we should quickly put the processed raw beans on the drying bed, which is built by local farmers carrying a piece of wood and covering it with a breathable black weaving net. what we see this time is all natural drying, not through the dryer, it usually takes 10 seconds and 30 days to dry. In addition, when there must be no rain, you should be very careful when drying, because you have to turn them frequently so that each of their beans can be ventilated and dry. On that day, Anna lost her temper because of the bad taste of the beans in the drying bed we visited. The reason was that the workers did not turn the beans that were regarded as high-quality beans in time, which led to the high-quality beans standing on the horse wheel as commodity beans. It is not easy to grow and produce high-quality beans in Rwanda. On the one hand, there are strict requirements on soil, altitude and climate, and on the other hand, local farmers have to constantly train them how to optimize the cultivation and handling of coffee. Because of controllable omissions, the price of beans plummeted, and a lot of painstaking efforts were wasted. It takes six weeks for a coffee seed to emerge and transplant, and then wait for March to grow into a small tree yellow and then put it into the planting area. It takes three years to slowly enter the mature period. On that day, she was in a bad mood. The washing plant was usually built in or near the coffee park, almost all on the hillside, so it was more convenient to transport and deal with it. After the above process, it was bagged and sent to a special shelling factory, because the dried raw beans were covered with a shell-called parchment. Taking it off, traders and bean bakers who can pack sacks and cross the sea to various countries around the world will take 15-30 minutes to complete. In order to find the perfect baking curve, they will also be allowed to beat their breasts in the dull baking room and wonder how many seconds or ten seconds they come out of the pot, so that the dark green raw beans that still contain water will become the coffee beans in our eyes. Of course, there is a group of Q, cup after cup test, until the barista can finally take 30 seconds-2 minutes to finish a cup and bring it to the consumer. The taste of the same batch of raw coffee beans in the hands of different roasters is very different, and the product is the only standard to measure a gold roaster and an ordinary roaster. With regard to planting, processing, baking and extraction, I can't tell which link is the most important. They are really indispensable and interlinked. This is the process from seed to cup that I can describe. In the dark night of a power outage, we tested dozens of beans in Anna's studio by virtue of the lights emitted by our mobile phones. I also learned how a coffee tasting expert can score a bean more objectively and comprehensively. The shallow knowledge is still slowly accumulating, thanks to the knowledge sharing of the Q-grader students along the way, and even more thanks to the professional guidance and careful arrangement of the bakers along the way, which will take 15-30 minutes to complete. In order to find the perfect baking curve, they will also be allowed to beat their breasts and tangle in the boring bakery for a few seconds or the tenth seconds. Let those dark green raw beans that still contain water into the coffee beans in our eyes, and of course a group of Q, cup after cup test, until it takes the barista 30 seconds or 2 minutes to finish a cup and bring it to the consumer. The taste of the same batch of raw coffee beans in the hands of different roasters is very different, and the product is the only standard to measure a gold roaster and an ordinary roaster. With regard to planting, processing, baking and extraction, I can't tell which link is the most important. They are really indispensable and interlinked. This is the process from seed to cup that I can describe. In the dark night of a power outage, we tested dozens of beans in Anna's studio by virtue of the lights emitted by our mobile phones. I also learned how a coffee tasting expert can score a bean more objectively and comprehensively. Shallow knowledge is still slowly accumulating, and thanks to the Q-grader students along the way for their knowledge sharing, and even more for the professional guidance and meticulous arrangement of the teacher along the way.