Introduction to the method of roasting and the characteristics of taste and quality of Rwandan coffee

The way coffee is roasted in Rwanda

Bourbon coffee grown in Lutesilo in the western province of Rwanda is one of the original varieties of Arabica coffee. With its high-quality washed Arabica coffee beans, eye-catching, more and more well-known in the international market, the beautiful country of thousands of hills Rwanda has a long and rich culture for the cultivation of highland coffee, mainly to grow high-quality Arabica coffee. Rwanda accounts for 20% of the total coffee production and is also very popular in the international market. In this unique growing environment, high-quality coffee from Rwanda has a distinctive taste and aroma. 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 the coffee cup against the line of "Cup of Hope" on the trademark of Rwandan coffee.

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 jointly build a better tomorrow. After a careful taste of Rwanda bourbon, I think it tastes really good. It is worth recommending that the taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweet fruit taste of this coffee, it also gives people a feeling of freshness, clarity, 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. With red apples, cherries, cinnamon and honey, high-quality sweetness and balance, cinnamon, almonds and chocolate, Rwanda coffee is mainly produced by small farmers, as in many African countries. the ripe coffee cherries are collected and sent to the processing station for processing every year. Mushonyi (Muxiuyi) processing plant has an amazing award record. Apart from winning the COE Excellence Cup in 2010, it won the championship, 12th, 16th and 28th in four batches in 2011 alone! During the annual harvest period, the ripe coffee berries picked by farmers are concentrated in the treatment station for treatment, first selected by hand to ensure that no immature or damaged fruit is mixed in. Then remove the pericarp, wash the pectin in the channel after 12-18 hours of washing and fermentation in a cool and low temperature environment. During the drying process of the scaffolding, the members of the treatment station will turn manually and take care of them carefully to ensure that the raw beans with shells will not lose moisture or dry unevenly in sufficient sunlight, until the moisture content stability of raw beans is reduced to less than 14%.