Introduction to the description of baking degree in the flavor producing area of Rwanda boutique coffee beans

Comic relief, a British charity, has also taken an interest in Malaba. They pledged to use some of the 55 million pounds earned from their 2001 Red nose Day (Red Nose Day) in Britain and Africa to donate to the Genocide Widows Association (Association des Veuves du Genocide,AVEGA), an association set up for the widows of the 1994 Rwanda massacre. The charity found that many Malaba farmers are also members of AVEGA, so they can provide funds and assistance to Malaba farmers through AVEGA. They then contacted the British coffee roasting company (Union Coffee Roasters) and their representatives visited Malaba together with senior officials of the International Fair Trade labelling Organization (FLO) in 2002. After a group of people visited various places, they awarded proof that Malaba coffee had also become a commodity for the first time for Rwandan cooperatives to gain fair trade status. UCR described Malaba Coffee as "flashing citrus flavors with rich, sweet chocolate notes" and bought all the unsold products during the 2002 harvest.

In early 2003, UCR distributed Malaba coffee through the Sainsbury's supermarket in Sainsbury and sold it in its 350 stores until Red nose Day that year. In 2003, Abauzam Gump made a net profit of US $35000. Of this, 70 per cent is allocated to farmers at a price of US $0.75 per kilogram, more than three times the profits earned by other Rwandan coffee growers and enough to cover previously unaffordable health care and education services. The remaining 30% is invested in cooperatives and used to buy calcium carbonate, which can reduce the increase in acidity of soil caused by mineral loss by rainfall.

Rwandans have been growing coffee since colonial times, but until 1999, its products were still classified as below Class C and in the global market.

No one cares about it. The reason for the poor quality is that farmers do not have a fixed procedure for washing coffee beans and do not process coffee fruits according to specifications in time. Buyers buy coffee beans at $0.33 per kilogram, and farmers maintain food and clothing on meagre profits earned at low prices, but they are still in a state of poverty.

In 1999, 220 coffee growers formed guilds in the Malaba area (formerly part of Butare province) to address the disease. Among the guild members, many farmers were separated from their loved ones by the 1994 mass massacre, while some husbands were jailed or were taken to the traditional Gacaca Court (gacaca) to face trial on charges of participating in the massacre. They named the guild "Abau Zam Gambi" (Abahuzamugambi), which means "people who work together to achieve their goals" in Rwandan. Farmers hope that by setting up this association, they will be able to work directly with Geely's exporters instead of peeling layers of skin through intermediary transportation companies, so as to increase profits. Farmers distribute their profits and spend them on tools, fertilizers and seeds to increase production.

In 2000, the Mayor of Malaba requested development assistance from the National University of Rwanda (UNR), which is located near the city of Butare, and the following year, the National University of Rwanda assisted in the establishment of the Joint strengthening Rwanda Agricultural Partnership (PEARL). The PEARL project is also supported by several organizations: the United States Agency for International Development (USAID), Michigan State University, Texas A & M University, and many other Rwandan organizations, including the National University of Rwanda, the National Agricultural Laboratory (ISAR) and the Gejali Institute of Technology Management (KIST). In February 2001, PEARL began to work with Abauzam Gamby to improve the quality of coffee to meet the standards of the American professional coffee market, and then sell the coffee to the United States.

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans. Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor. In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, which are generally divided into light, medium, deep and extra-deep roasting.