Rwanda Coffee Flavor description characteristics of Grinding degree introduction of Fine Coffee in producing areas

The provinces prior to 2006 are as follows: Butale (Butare), Biwamba (Byumba), Shanggu (Cyangugu), Gitalama (Gikongoro), Giseni (Gisenyi), Gitarama (Gitarama), basic Gu (Kibungo), Kibuye (Kibuye), Kigali City (Kigali), Kigali-Ngali (Kigali Rural), Ruhengeri (Ruhengeri) and Umtala (Umutara).

A new administrative division will be implemented on January 1, 2006. The whole country of Rwanda is divided into four provinces (intara), the Province de province (intara), the north province (Province du Nord), the western province (Province de province), the southern province (Province du Sud), the city of Kigali (Ville de Kigali) and one municipality (Kigali), with 40 counties and cities (akarere) and 416 townships (umujyi).

Before 1 January 2006, the country was divided into 12 provinces. Later, in order to solve the problems caused by the massacre in Rwanda in 1994, the government decided to reorganize the political district. The first reason is to devolve power to the local government, because the authorities believe that the excessive concentration of government power is the main factor leading to genocide, and the second is to diversify the ethnic groups in various political districts so as to reduce the division between ethnic groups.

Rwanda has been growing coffee since colonial times. Although the crops are mainly coffee, the quality of coffee produced in Rwanda is not outstanding, and its 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.

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. The fruits are piled up after being picked, which will continue to develop and accelerate mildew and decay due to lack of ventilation. Rotten fruits will affect the quality of coffee and show defective flavor.

In recent years, Rwanda has made great progress in the production and processing of coffee. First of all, coffee fruits are picked manually; coffee production cooperatives are set up all over the country to provide technical guidance to coffee farmers; coffee farmers send them to coffee processing stations for cleaning and screening as soon as possible after picking, and select mature and high-quality coffee fruits for processing.

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 pick out beans of poor quality and discard them.