Is Rwandan Coffee Famous? An Introduction to Rwandan Coffee and Organic Cultivation in Volcanic Soil
Introduction to Rwandan Coffee from FrontStreet Coffee
Rwanda is a sovereign nation located in central and eastern Africa, situated south of the equator and bordering Uganda, Tanzania, Burundi, and the Democratic Republic of Congo. Rwanda is situated in the Great Lakes region with high elevations, characterized geographically by mountainous terrain in the west and tropical savannas in the east, with numerous lakes distributed throughout the country. The nation enjoys a temperate to subtropical climate with two rainy seasons and two dry seasons annually.
Similar to many African countries, Rwandan coffee is predominantly produced by small-scale farmers. During the harvest season each year, ripe coffee cherries are collected and sent to processing stations. Farmers pick ripe coffee berries and concentrate them at processing stations for treatment, first manually selecting to ensure no unripe or damaged fruits are mixed in. Next, the fruit skin is removed, followed by a 12-18 hour washed fermentation process in a cool, low-temperature environment, after which the adhering pulp is thoroughly cleaned in channels.
During the rack drying process, processing station members manually turn the beans, carefully managing them to ensure that under sufficient sunlight, the parchment coffee beans do not lose moisture or experience uneven drying, until the moisture content of the green beans stabilizes below 14%.
Rwanda Maraba is 100% Bourbon variety, grown in the Maraba region of the Republic of Rwanda at elevations between approximately 1,560-2,100 meters. The harvest season occurs annually between February and June. The growing soil primarily consists of volcanic ash, and cultivation follows completely organic practices. Due to the unique regional cultivation conditions, this results in coffee beans with strong regional characteristics.
In recent years, Rwandan coffee beans have frequently appeared as specialty coffee certified by SCAA, receiving very high recognition in the global coffee industry.
Rwanda Kirorero
Origin: Maraba region
Processing method: Washed
Grade: AA
Variety: Bourbon
Flavor profile: High sweetness, rich fruity aromas, soft and rich acidity, chocolate aftertaste, caramel sweetness. Soft and full-bodied with tropical climate characteristics.
About FrontStreet Coffee
In short: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. Our unrestrained sharing is dedicated to helping more friends fall in love with coffee. Additionally, we hold three low-discount coffee events each month because FrontStreet Coffee wants to provide the best coffee to more friends at the lowest possible prices—this has been FrontStreet Coffee's mission for the past six years!
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