One of the best coffees in the world Rwandan coffee Flavor Aroma Description Introduction

Global Coffee Origin-Rwanda

Since the 1920s, Arabica coffee grown in Rwanda has been known worldwide for its distinctive fruity sweetness and intense grassy aroma. In recent years, the Rwandan government has taken active measures to vigorously promote coffee production, establish coffee production cooperatives in various places, and provide technical guidance and financial support to farmers, so that coffee production has developed greatly.

Coffee production in Rwanda:

Rwanda has approximately 33,000 hectares of coffee plantations and 500,000 people engaged in coffee farming. With its high altitude and fertile volcanic soil, the country's fertile soil and climate are conducive to plant growth, and coffee trees seem to be driven or forced to grow upwards, or to grow too fast to produce the best coffee beans. Rwanda, the beautiful country of a thousand hills, has a long and rich culture of growing highland coffee, mainly high-quality Arabica coffee. Rwanda is the only country in the world that can fully enjoy the harmony between soil, elevation and climate. In this unique growing environment, Rwanda's high-quality coffee has a distinctive taste and aroma. Bourbon coffee grown in Rwanda is one of the original varieties of Arabica coffee.

Features of Rwandan coffee:

The taste of Rwandan coffee is described as "grassy aroma" with tropical climate characteristics. In addition to the fruity sweetness of this coffee, it can also taste refreshing, clear and fresh. Bourbon coffee grown in Rwanda is marvellous for its fruity sweetness, its rich, full-bodied aroma, without any convergence, and its lingering aftertaste. This coffee has a delicious, citrus sweet aroma and a deep chocolate color.

Flavor: Soft, aromatic, full grain

Recommended baking method: deep baking

The peak harvest season for Rwandan coffee is during the main rainy season, from March to the end of May. During harvest season, farmers spend most of their day picking coffee by hand. In the afternoon, farmers carry coffee nuts in traditional baskets woven from banana leaves to washing stations hours away. Artisans hand-pick the best coffee cherries with a deep red hue and return the rest to farmers for sale at low prices in markets outside the Malaba processing zone. The mechanic pays the farmer $0.10 per kilo. Every fortnight the guild deposited the reward into the farmer's bank account.

The technician in the processing tank will immediately clean the process, because delay will cause the sugar coating of the coffee beans to ferment, ruining the taste of the coffee. The beans are first dropped into a deep sink, where the best quality cherries sink into the bottom and pass through a machine that removes their skins. The floating coffee cherries are removed by technicians, processed in the same way and sold by cooperatives at lower prices on the domestic market. The beans pass through three co-op peeling and sorting machines, which remove the outer skin and sugary coating, and then pass the beans individually through vibrating filters. The filter separates the highest quality A beans from those classified as B; the two grades are carried down the hill separately in 1% gradient waterways. The process of transportation further classifies the coffee beans of each quality. About fifteen tanks at the bottom of the channel can catch different kinds of coffee beans. Coffee beans are kept in water for two days and 15-20 hours respectively for grade A beans and grade B beans, allowing them to ferment slightly and convert the remaining sugar without seriously damaging the taste.

After washing the beans several times to completely remove the remaining skin and sugary coating, the technician places the beans in a shaded rack to air dry. Co-op employees regularly flip the beans, while technicians continue to search for and pick out poor quality beans. The two-week drying process takes place in the sun (preparing mulch in case of rain) and constantly turning the beans. This step reduces the water content of coffee beans from 40% to 12%.

The technician then transports the beans to a technical center near Cheez. Some machines installed in warehouses on hills remove the horny skin from coffee beans. The coffee beans are sent to a nearby institute for final quality control-manual sorting, performed by several experienced women. After bagging and labeling according to their quality, coffee beans can be stored in warehouses pending marketing.

Rwandan coffee is dominated by Arabica coffee, which is of good quality. Rwanda has unique Arabica coffee cultivation conditions, fertile volcanic soil, sufficient rainfall and suitable temperature all year round, which make our coffee taste different. Rwanda produces 20% of this specialty coffee and is very popular on the international market.