Roasting methods of coffee beans in Rwanda introduction to the regional treatment method for the characteristics of taste varieties

Roasting methods of coffee beans in Rwanda introduction to the regional treatment method for the characteristics of taste varieties

Rwanda plans to export 3000 tons of coffee this year, further increasing coffee production to meet the growing 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 like many African countries.

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.