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Dan Clay, left, examines coffee beans after the thin skin, called parchment, is removed. (Photo by Sue Nichols, University Relations, MSU) |
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Coffee 101 – What's makes Rwandan specialty coffee special
Arabica bourbon – the type of coffee grown in Rwanda – has the potential of being gourmet quality if it is properly processed. Quality control is the key – which means strictly weeding out bad cherries and properly washing the coffee.
The importance of washing stations: A hallmark of PEARL 's success has been the bright blue systems of pools at the cooperative washing stations. After the red coffee cherries are carefully sorted by hand on elevated screens, they are put in flotation tanks.
Floating cherries are defective. Just a few can destroy a cup.
The cherries are sorted in water channels, then the remaining cherries are dried on screens and sorted by hand yet again.
The final product in Rwanda is clean and high quality.
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