Introduction to the roasting method of Rwandan Coffee and the Regional treatment method of Manor production

Introduction to the roasting method of Rwandan Coffee and the Regional treatment method of Manor production

Prime Minister Pierre Damian Habumlanyi. Born on February 21, 1961, graduated from the University of Paris II majoring in pedagogy. Served as Director of the National Electoral Commission of Rwanda from 2005 to 2008. From 2008 to 2011, Habm Lanyi served as a member of the East African Legislative Assembly, the legislative body of the East African Community, and was appointed Minister of Education by President Paul Kagame in May 2011. On October 7, 2011, President Kagame of Rwanda appointed the then Minister of Education Pierre Damian Habran as Prime Minister. The Rwandan flag was launched on 25 October 2001 and was designed by an engineer and artist. The ratio of length to width of the national flag is 3:2. The national flag is blue, yellow and green. Blue means that the people must fight for peace in order to achieve sustained economic growth and bring a happy life; yellow means that the people must live and work in peace and contentment to promote permanent economic development; and green symbolizes the hope of prosperity through the reasonable development of the people. it also symbolizes the resources of the country. At the top right, there are 24 sun signs, and 24 rays guide the people of the whole country, expressing unity, innocence and transparency, and the struggle against ignorance.

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 evenly, and at the same time will pick out the beans of poor quality and discard them.

With the improvement and improvement of Rwandan coffee in various aspects, its quality has also made a qualitative leap. In the 2008 COE contest held by the American Fine Coffee Association SCAA, Arnomega, Rwanda, beat the Blue Mountain 1 of Jamaica and Mantenin G1 of Sumatra to defend the title. With its excellent quality, Rwandan coffee has won a place in the coffee world and won more attention.

Rwanda raw bean, bourbon seed, water washing treatment. The picture below shows cooked beans, light to medium baked, round and plump, with beautiful beans.

When it comes to the flavor of Rwanda, I am ashamed of the biased perception of Rwanda in the first place. I still remember that when I first came into contact with coffee, smell training was very resistant to No. 3 in the 36-smell bottle, and I even felt nauseous when I smelled it. So subjectively, I always like to make up the taste similar to grass automatically for the smell of green peas. Due to the lack of experience in tasting and production, we will subjectively list the grass and lavender-like aroma that Rwanda has as its own conflicting flavor. So when the production of Rwanda smelled its individual lavender fragrance, the coffee glutton shrank back to its stomach. However, with the improvement of taste and production experience, there is a new understanding of Rwanda with individual aroma.