What are Rwandan Coffee Processing Methods? Introduction to Rwanda's Kinazi Coffee Processing Plant

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Rwanda Coffee Processing Methods

Previously, each farm processed coffee inconsistently, and coffee beans from individual farms would be collected together and mixed with those from neighboring farms.

After the genocide, the country began to open up to foreign aid, and revitalizing the coffee industry became a national priority. Consequently, projects such as PEARL and SPREAD emerged within the country, providing farmers with standardized training and establishing washing stations to accommodate traditional East African coffee processing methods. Burundi is one of the countries that adopted this processing method and has implemented it exceptionally well.

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

What deserves most praise about Rwanda coffee is that after coffee cherries are harvested, farmers first sort out unripe green cherries. Then, mature cherries are separated in washing tanks, with only red cherries sent to the depulping machine. Depending on weather conditions at the time, coffee cherries with remaining pulp are fermented for 24-48 hours. The purpose of fermentation is to avoid damaging the coffee flavor. The clean parchment coffee beans are then sent for drying. All coffee is dried on raised beds for 15-22 days, with moisture content reaching approximately 11%. When weather is excessively hot, farmers must cover them with cloth; otherwise, the drying process will complete prematurely.

The best Rwanda beans should have a white surface, and if the drying process is completed at the right time, the beans should not have cracks. This allows for the preservation of more organic compounds, resulting in better flavor and extended shelf life.

Rwanda coffee beans grown at high altitudes and processed using the fully washed method are generally sweet and full-bodied.

Most Rwanda coffee beans are either Bourbon or Bourbon varieties.

Kinazi Coffee Washing Station

The Kinazi Coffee Washing Station and Simbi Coffee Washing Station are privately owned and operated by Abdul Rudahunga of EdbI COFFEE INVESTMENT Ltd, inspired by his grandmother's entry into the coffee business. She was also a coffee farmer and one of the few rural Rwandans in this business.

The Kinazi Coffee Washing Station began operations in 2016. 2018 marked Kinazi's second season of operation, where he achieved a score of 87.65 in the 13th place Cup of Excellence, winning 28 awards among 150 national competitors.

The facility has a processing capacity of 350 tons of cherries per season and a depulping machine with a capacity of 2.8 tons per hour. After pulping freshly delivered cherries, the coffee undergoes wet fermentation, then beans are sorted by density using water-filled grading channels. The wet parchment is dried under cover for 24 hours, then moved to uncovered drying beds for an average of 15 days.

During this period, coffee is continuously sorted by a group of colorfully dressed women who meticulously remove defective beans. Kinazi Coffee has begun cultivating coffee in nurseries to assist farmers motivated to grow coffee. These coffee trees are distributed free of charge.

The Kinazi Coffee Washing Station uses wet fermentation methods and employs grading channels with water for density sorting. They then transport the wet parchment for 24 hours of covered drying, after which the parchment is moved to uncovered drying beds for an average of 15 days.

Coffee Specifications

Altitude: 1615 meters
Coffee cultivation altitude: 1615-1750 m
Region: Huye
Sector: Kinazi
Cell: Kabona
Status: Private
Coffee variety: Arabica Bourbon
Average soil pH: 5.1
Rainfall range: 1100 to 1200 mm
Temperature range: 17-27 degrees Celsius
CWS owner: Simbi Coffee Investment Ltd
Processing capacity: 350 tons of cherries
Fermentation method: Dry processing
Drying tables: 65 tables, fully sun-dried
Storage: A warehouse with natural ventilation system and wooden pallets
Road access: Good
Water source: Mountain natural springs
Energy: Generator and solar power
Environmental protection measures: Natural seepage

How to Roast Rwanda Coffee?

Due to Rwanda's high altitude coffee, its density is high. FrontStreet Coffee applies significant heat during the roasting process when roasting African specialty coffee. Hard beans like these transfer heat well, so higher drop temperatures and greater heating rates are preferable.

Additionally, Rwanda coffee has excellent body, so you can also try extending the flavor development time and first crack period to emphasize the body. Lightly roasted Rwanda coffee has pleasant acidity, but don't be afraid to create more syrup-like body/mouthfeel in the coffee.

FrontStreet Coffee recommends brewing Rwanda coffee with water at 89-91 degrees Celsius. It has a "grass-like aroma" with tropical climate characteristics. Besides the fruity sweetness presented in this coffee, it also allows people to taste refreshing, bright, and fresh sensations. The Bourbon coffee grown in Rwanda is remarkable for its fruity sweetness, with rich and full fragrance, absolutely no astringency, leaving a long-lasting aftertaste. This coffee has delicious, citrus-like sweetness with a deep chocolate color, featuring red apple, cherry, cinnamon, and honey notes, with high-quality sweetness and balance, and a finish of cinnamon, almond, and chocolate.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473