Introduction to Rwanda Coffee Processing Methods and Flavor Characteristics

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Introduction to Rwandan Coffee Processing

In the past, each farm processed coffee differently, with coffee beans from individual farms being collected together and mixed with neighboring ones.

After the genocide, the country began to open up to foreign aid, and revitalizing the coffee industry became a national priority. Consequently, projects like PEARL and SPREAD emerged within the country, providing farmers with standardized training and establishing washing stations to support traditional East African coffee processing methods. Burundi is one of the countries using this processing method, and has executed it perfectly.

Another noteworthy aspect is Africa's unique Fully washed processing method, which involves soaking coffee beans twice—a practice uncommon in Latin America.

Rwandan Coffee Processing Excellence

The most commendable aspect of Rwandan coffee is that after the coffee cherries are harvested, farmers first select unripe green cherries. Then, mature cherries are separated in washing tanks, with only red cherries sent to the depulper. Depending on weather conditions at the time, coffee cherries with remaining pulp will ferment for 24-48 hours. The purpose of fermentation is to avoid damaging the coffee flavor. The clean, parchment-covered coffee beans are then sent for drying. All coffee is dried on raised beds for 15-22 days, with moisture content reduced to approximately 11%. When weather becomes excessively hot, farmers must cover them with cloth; otherwise, the drying process will complete prematurely.

The best Rwandan beans should have a white surface, and if the drying process is completed at the right time, there should be no cracks on the beans. This preserves more organic compounds, resulting in better flavor and extended shelf life.

High-altitude Rwandan coffee beans processed using the fully washed method are generally sweet and full-bodied.

Rwanda's Ideal Coffee Growing Conditions

Rwanda is blessed with exceptionally ideal coffee growing conditions, including high altitude, stable rainfall, volcanic soil, organic environment, and thriving Bourbon varieties. The vast majority of Rwandan coffee is produced by small farmers, with approximately 500,000 farming households, each owning less than one hectare of land. Although Rwanda has a long history of coffee production, it wasn't until recently that quality significantly improved, with different regions offering varying climates, soils, and growing conditions.

Rwanda enjoys the beautiful reputation as the "Land of a Thousand Hills," with most coffee grown at altitudes between 1,700-2,000 meters. In many people's eyes, it is one of Africa's most interesting coffees. The best Rwandan coffee can exhibit the clean, bright flavors of Central and South America, better balance than Kenyan coffee, enticing fruity sweetness, floral notes, and a rich tea-like finish. Among all African countries, only Rwanda hosts the Cup of Excellence competition.

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