Introduction to the flavor-rich coffee treatment method of Coffee Manor in Rwanda

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweetness of fruit, this coffee also gives people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color, and Rwanda bourbon is known as "coffee that captures and condenses the whole of Africa in a cup."

Rwanda (Rwanda) coffee with its high-quality washed Arabica coffee beans, eye-catching, in the international market is becoming more and more popular. According to Karuritwa, marketing and promotion officer of the Rwandan Coffee Association, Rwanda plans to export 3000 tons of coffee this year, further increasing coffee production to meet the increasing market demand. Starbucks, the world's largest coffee and beverage retailer, has also partnered with the Rwandan government to import Rwanda coffee, just as a brown pigeon flies from its cup against the line "Cup of Hope". Indeed, coffee places the hopes of the people of Rwanda. They hope to increase coffee exports to promote the country's economic development, and they also hope that the two major tribes, the Hutu and the Tutsi, who once killed each other, will work together to grow coffee, eliminate gratitude and hatred, and build a better tomorrow together.

Malaba Coffee grows in southern Rwanda, about 12 kilometers (7 miles) from the city of Butare and 150 kilometers (93 miles) from the capital, Gejali. The plan began in the Malaba area of Butare province, but was taken over by a local government organization in 2006, which is now part of the Huye district of the southern province. Due to its proximity to the East African Rift Valley and the Neuenway Forest Mountains, this zone is sloping, steep and has fertile volcanic soil. Coffee is grown at 1700 to 2100 m (5577-6889 ft) above sea level, usually with terraces on steep hillsides. The zone also has an average annual rainfall of 115 centimeters (45 inches). Most of them come from the rainy season from March to May, which is also the main coffee harvest season. The temperature at high altitude is slightly lower, with an average of about 20 °C (68 °F). The washed coffee beans are air-dried on the grid due to a slight difference in season. After washing the coffee beans many times to completely remove the remaining skin and sugary outer layer, put the coffee beans into a 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 of coffee beans from 40% to 12%.

Then the mechanic transported the coffee beans to the technology center near Chez. Some machines installed in warehouses on the hills remove the cutin from coffee beans. The staff sent the coffee beans to nearby research institutes for final quality control-manual sorting, which was carried out by several experienced women. After bagging and labeling according to its quality, the coffee beans can be stored in the warehouse waiting for the market.