Introduction to the taste of varieties treated by the characteristics of grinding degree for flavor description of Rwandan coffee beans

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.

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.

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.