Description of Rwandan Coffee Flavor introduction to the production area of grinding degree of fine coffee beans

The biggest harvest season for Rwandan coffee is during the main rainy season, from March to the end of May. During the harvest season, farmers spend most of their day picking coffee fruits by hand. In the afternoon, farmers carry coffee fruits in traditional baskets made of banana leaves to a cleaning station a few hours away. The mechanic picks out the best quality crimson coffee fruit by hand and returns the remaining coffee fruit to the farmers and sells it at a low price in the market outside the Malabaga work area. The mechanic pays the farmer $0.10 per kilogram. Every two weeks, the guild will deposit the remuneration into the farmers' bank account and dry the washed coffee beans on the rack. After washing the beans many times to completely remove the remaining skin and sugary outer layer, the mechanic will put the coffee beans into the sheltered rack to 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%.

Rwanda coffee is absolutely high quality in the form of washed Arabica beans. As far as Africa is concerned, its coffee industry is remarkable because the country thrives mainly by producing the best possible coffee beans. Coffee from Rwanda is becoming more and more popular in the international market.

The mission of the Rwanda Coffee Association is to manage and supervise the operation of the coffee industry in Rwanda from production to sale. The recently revised mission focuses on policy formulation and implementation, with more emphasis on the need to improve the professionalism of the coffee industry and to increase marketing efforts. Since the establishment of the Rwanda Coffee Association, it has promoted the Rwandan coffee culture and promoted the influence of Rwandan coffee.

Since the 1920s, Arabica coffee grown in Rwanda has been famous for its unique fruit sweetness and rich grass aroma. In recent years, the Rwandan government has taken positive measures to vigorously promote coffee production, set up coffee production cooperatives in various places, and give technical guidance and financial support to farmers, so that coffee production has made considerable progress.

There are about 33000 hectares of coffee plantations in Rwanda, with 500000 people engaged in the coffee industry. With the good natural conditions of high altitude and fertile volcanic soil, the country's fertile soil and suitable climate contribute to plant growth, and coffee trees seem to be driven or forced to grow upward, or because they grow too fast to produce the best coffee beans. The beautiful country of thousands of hills Rwanda has a long and rich culture for growing highland coffee, mainly high-quality Arabica coffee. Rwanda is the only country in the world that can fully enjoy the harmony between soil, altitude and climate. In this unique growing environment, high-quality coffee from Rwanda has a distinctive taste and aroma. Bourbon coffee grown in Rwanda is one of the original varieties of Arabica coffee.

Rwanda water washing method