Introduction to the Grinding Calibration Manor of the Regional treatment method for the Variety characteristics of Coffee beans in Rwanda

Rwandan coffee is mostly washed. The washing method first washes and floats the ripe coffee fruit, then removes the exocarp, pulp and part of the pectin layer, then sends the coffee to the fermentation tank, ferments the remaining pectin layer and sends it to the drying field for drying treatment, so that the moisture content reaches about 13%. The coffee in the above picture is placed on the African shed for drying to avoid the coffee contaminated with soil. The ventilation effect is better during drying to avoid mildew. During the drying process, coffee farmers will also turn the beans regularly to make the drying more uniform, and at the same time will select the beans with poor quality and discard them.

Rwanda's flavor, ashamed of the bias that initially appeared in Rwanda's perception. I remember when I first came into contact with coffee, carrying out olfactory training was very resistant to No.3 in the 36-scent bottle, and even felt like vomiting when I smelled it. Therefore, subjectively, I always like to make up the taste of grass for the smell of green peas. Due to lack of experience in tasting and making, they will subjectively list Rwanda's grassy, lavender-like aroma as their own conflicting flavor. So when Rwanda is made and smells its characteristic lavender scent, the coffee bug retracts back into its stomach. However, with the improvement of tasting and production experience, there is a new understanding of Rwanda with its unique aroma.

Before sharing this article with you, in order to have a more objective evaluation of Rwanda, I have specially evaluated it by cup test. Well-roasted and washed Rwanda with nutty aromas of roasted peanuts, spice and wood. Wet lavender, grass aroma strong, temperature drops a little after the fruit-like sweetness increases, lavender flavor decreases. Clean and mellow taste, good aftertaste, persistent aroma. The acidity is softer, and the overall feeling is full and stretched.

Rwandan coffee is attracting attention for its high-quality washed Arabica beans and is gaining increasing popularity in international markets. Rwanda plans to export 3000 tonnes of coffee this year, further boosting production to meet increasing demand, according to marketing and promotion officer of the Rwanda Coffee Association, Karuretwa. Starbucks, the world's largest coffee retailer, has partnered with the Rwandan government to import Rwandan coffee, just as a coffee-colored dove flies from a coffee cup against the words "Cup of Hope" on the Rwandan coffee label. Indeed, coffee holds the hopes of the Rwandan people. They hope to increase coffee exports to drive the country's economic development, but also hope that Hutu and Tutsi, the two major tribes that once hated each other, will work together to grow coffee and eliminate hatred and build a better tomorrow.