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Rwanda NPR Rulindo Juru A1 Sc 15+ Natural

Rwanda NPR Rulindo Juru A1 Sc 15+ Natural

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Production Area / Rulindo
Elevation / 1,700– 2,300 M
Variety / Bourbon
Level/ A1
Process / Natural Process
Roasting Level / Light Medium Roast
Cupping Notes
/ StrawberryMangoGrapefruitPlum

Estate profile /
Rwanda is located in central Africa, south of the equator. The Rulindo District in the north of Luanda has an altitude of 1700m ~ 2300m. There are two dry seasons and two rainy seasons a year. moon. For example, the coffee production area in Rulindo District is rich in sandy soil, and the unique geographical environment allows the coffee to produce special fruit flavors and unrestrained aromas, such as strawberries, apricots, lemons, etc. The taste is smooth, round and sweet, with It is different from the coffee flavor of Kenya and Ethiopia.

Coffee in Rwanda uses "density" to distinguish grades. The highest density is grade A, of which grade A is divided into grades A1 and A2 for boutique grades, and grade A3 for commercial grades, followed by grades B and C. The higher the density, the more solid the fruit structure, the more complete the flavor development and the better the quality.

After the coffee is harvested, the red coffee cherries will be manually selected, and the green (immature) and yellow (immature) ones will be removed. Then put the coffee in a clean sink, the A-grade coffee cherries will sink to the bottom, and the B-grade coffee cherries will float on the water. Honey treatment and natural treatment are graded in this way. The washing process will carry out subsequent steps to subdivide A1, A2, and A3: When the coffee beans are depulped, the smaller 14-mesh coffee beans will be removed first. After 12 hours of fermentation, they will enter the water channel and use "water pressure" to classify. Because the fruit of A1 is heavier, densest, and most resistant to water pressure, it will stay in the first water channel, while A3 will flow to the third water channel the lightest.
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