Introduction to the flavor and taste of the coffee producing area of Rwanda Coffee Manor introduces the characteristics of Rwandan coffee

Most of the coffee in Rwanda is 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. During the drying process, coffee farmers will also turn the beans regularly to make the drying more even. at the same time, they will choose beans of poor quality and abandon them. with the improvement and improvement of Rwandan coffee in various aspects, their 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. Rwandan coffee has won a place in the coffee world because of its excellent quality, and has won more attention. Before sharing this article with you, in order to have a more objective evaluation of Rwanda, it was specially tested by cup test. Well-baked water-washed Rwanda has a dry aroma of roasted peanuts, accompanied by spice and wood aromas. The fragrance of wet lavender and green grass is strong. After the temperature drops a little, the sweetness of fruit increases, and the smell of lavender decreases. The palate is clean and mellow, with a good finish and a long-lasting aroma. The acidity is relatively soft, the overall feeling is full, the coffee fruit needs to be transported to the processing plant as soon as possible after picking, but due to the lack of domestic facilities, it is unable to deal with the fruit at the first time. Fruits piled up after being picked, due to lack of ventilation will continue to accelerate mildew and decay, rotten fruit will affect the quality of coffee, defective flavor, in recent years, Rwanda has made great progress in coffee production and processing. First of all, coffee fruits are picked manually; coffee producers' cooperatives have been set up all over the country to provide technical guidance to coffee farmers Coffee farmers send them to the coffee processing station for cleaning and screening as soon as possible after picking, and select mature and high-quality coffee fruits for processing. Rwanda has been growing coffee since colonial times, although the crops are mainly coffee, but the quality of the coffee produced in Lu is not outstanding. The status in the coffee world is low, and few people pay attention to it. Most of the coffee varieties grown in Rwanda are bourbon. Rwanda, known as the "country of a thousand hills", has a high-altitude mountain environment, fertile volcanic soil and abundant precipitation, and has a climate conducive to the growth of coffee trees. The advantages of varieties and excellent natural conditions should have produced high-quality coffee, but why the quality of its coffee performance is not satisfactory? The reason lies in the later stage of processing. Improper handling will reduce the quality of coffee and sacrifice a lot of good flavor in vain. Harvesting, planting, treatment, grading, transportation and other links will directly affect the quality of raw coffee beans, in which the lack of control in a certain link will become a stumbling block to good coffee.