What are the coffee processing methods in Rwanda and the characteristics of Rwandan coffee flavor changes

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FrontStreet Coffee - Rwanda Coffee Introduction

Rwanda has always been blessed with excellent coffee growing conditions: high altitude, volcanic soil, abundant sunshine, and rich biodiversity. Since many coffee trees are planted on mountains between 1,700 and 2,000 meters above sea level, Rwandan coffee can be described as a world-class enjoyment—more balanced in flavor than Kenyan coffee, yet distinct and refined enough to compete with Central American coffee. Generally speaking, Rwandan coffee carries the fresh sweetness of fruits, the delicate fragrance of flowers, and a black tea-like aftertaste.

Here, farmers first hand-pick coffee beans from coffee trees and then send them to processing stations, where barefoot, singing farmers crush them. These coffees are both sweet, with clear lemon flavors, and subtly feature berry and chocolate tastes.

For these developing countries, when specialty coffee gains attention and demand continues to increase, coffee naturally becomes one of the main development directions for the nation, seeking continuous progress and recognition in the international market. After the coffee beans are separated from the fruit, coffee farmers use rakes and water to classify the beans one by one, followed by sun-drying. Since coffee beans are sensitive to air humidity, whenever a gentle breeze suddenly blows, farmers must promptly cover them with tarpaulins.

Rwanda Coffee Flavor Profile

Rwanda's coffee flavors vary considerably: cherry, grape, lime, chocolate, cantaloupe, orange, honey, candy, apricot, plum, and more. While regional characteristics certainly differ, generally speaking, all areas of Rwanda are high-altitude and possess nitrogen-rich volcanic soil. To produce high-quality coffee, these conditions are naturally indispensable. In the past, each farm processed coffee differently, and coffee beans from individual farms would be collected and mixed with those from neighboring areas.

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 domestically, providing farmers with standardized training and establishing washing stations to complement traditional East African coffee processing methods. Burundi is one of the countries using this processing method, and it has been implemented to perfection. Another noteworthy aspect is Africa's unique Fully washed processing method, which involves soaking coffee beans twice—a practice not commonly found in Latin America.

The most commendable aspect of Rwandan coffee is that after the coffee cherries are harvested, farmers first select unripe green cherries. Then, the ripe cherries are separated in washing tanks, with only red cherries sent to the depulper. Depending on the weather conditions at the time, the remaining mucilage-covered coffee cherries 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 remaining at 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, the beans should not have cracks. 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 typically sweet and full-bodied.

In Conclusion

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