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RWANDA COFFEE IMPROVEMENT (QUALITY PERCEPTION (UNEVEN COLOR Uneven…
RWANDA COFFEE IMPROVEMENT
Farms
On average, a coffee fields consists of 150
trees in less than 1 hectare
COFFEE PROCESSING
PRIVATE WASHING STATIONS
With the liberalization of the coffee sector from 1995, all processing facilities are privately owned
OCIR Café
In the past, the processing equipment was managed by OCIR Café
PARCHMENT COFFEE
SELL TO MERCHANTS
DIRECTLY MILLING COFFEE W/O MERCHANTS
DIRECTLY FROM PRODUCTION TO EXPORTATION
ORGS
OCIR Café
DUTIES
Monitor the marketing mechanism.
Provide information on daily world market prices and the reference price in the local coffee
market. The reference price is based on the international coffee prices and shares of the FOB
prices among coffee stakeholders (table 1).
Determine coffee quality standards.
Provide certification documents to coffee exporters.
Represent the country in international coffee organizations.
Provide technical assistance to farmers’ associations, millers, extension agents and traders.
Provide financial support for coffee research and seed multiplication for varieties identified
by researchers.
THE PEARL PROJECT
Farmers Associations
Farmers are encouraged to create associations so that they can easily obtain extension
services and technical assistance to undertake the processing function
Maraba
Coffee Growers’ Association
LOGISTICS
As Rwanda is a land-locked country, coffee is transported mostly by road to Mombasa, where
coffee reaches international buyers
TAX
remove the coffee export tax, which constitutes a disincentive for exporters.
SUPPORTING SERVICES
RESEARCH
ISAR - the National Research Institutte
CREDITS
BANKS
Exporters borrow money from banks => EXPORT function
Associations receive LOANS from LOCAL BANKS => purchase INPUT + COFFEE CAMPAIGN = PULPING + GRADING
PRIVATE EXPORTERS
Making credits to farmers = Sell their coffee cherries to them
DECLINE OF COFFEE QUALITY
Insufficiency of coffee washing station
QUALITY FACTORS
ON-FARM PROCESSING METHODS
Pulping
Fermenting
Washing
Drying
Storing
FARMING PRACTICES
TYPES OF VARIETIES
Low level of maintenance of coffee plantations
Low farm gate price
=> No incentive to do anything
Not planting new trees
From an agronomic view point, coffee trees with more than 7 years of production need to be replaced, otherwise the production starts declining
Not using pesticides and pruning coffee trees
No price incentive for higher quality parchment beans
The mechanism does not encourage farmers to take quality
into account in their daily coffee activities. Without price incentives on quality, farmers tend
to mix light and heavy coffee cherries, dried and wet parchment coffee, therefore leading to
low quality.
4
Exporters are competing with quantity, not quality
IMPROVE QUALITY
Provide Pulping Machine
Provide drying tray
Extension services on improving coffee processing
Better revenue = the promotion of coffee grower associations
Get more bargaining power
Obtain technical assisstance
On-Farm Services - During Harvest
Post Harvest
Cupping
Supply Chain Connection
Exporting
International Cupping
Marketing
Pulping + Fermenting + Washing + Drying + Storing
Quality Transparency + Quality Control
On-Farm Services - Before Harvest
Support training
Support credits
IMPROVE PRODUCTION
EXTENSION FARM SERVICES
BUY MORE PRUNING EQUIPMENT FOR THE MAINTENANCE OF COFFEE
RESEARCH ON HIGH-YIELD VARIETIES
COFFEE PROCESSING
DRY PROCESSING
In the dry process, the ripe coffee beans (coffee cherries) are dried in the skin after which the skin is removed to produce the green beans
WET PROCESSING
In the wet process, coffee cherries are pulped and fermented to get rid of the mucilage that adheres to
the beans. After the fermentation, beans are washed and dried.
SEMI-WASH PROCESSING
semi-washed coffee where the ripe coffee cherries are pulped and dried but with the mucilage still attached to the bean. This semi-washed technique is the most popular in Rwanda with the use of hand-pulpers.
PRINCIPLES
Growing, harvesting, processing, storage and export preparation are the most variable factors that can influence the determination of quality since the varietal and topographical conditions are constant
Respect to the coffee quality and the contract description
should be a marketing strategy for any exporter aiming to target the high quality coffee market
COFFEE QUALITIES
EXEMPLARY HIGH
CRITERIA:
Absolutely uniform attractive appearance
“Whistle” clean cup
No traces of taints
Exceptional sweet taste and after taste
Absolute uniformity cup to cup
A unique flavor and aroma
Reflecting a special terroir
High Quality and Exemplary Quality account for less than 15 % of the world coffee market.
Well-presented Arabica
Superior washed Robusta
ORGANIC Coffee
HIGH QUALITY
Good Arabica
Washed and dried Robusta
Well-prepared ORGANIC Coffee
Constitute a
large market share of
the specialty coffee market.
Sold as STRAIGHT ESTATE or BLENDS.
Not more
visually perfect
than the
exemplary quality
High Quality and Exemplary Quality account for less than 15 % of the world coffee market.
MAINSTREAM QUALITY
FIT TO the Quality of Rwanda Coffee Board
The mainstream quality accounts
between 85% and 90% of the world coffee consumption
Under-Graded or Low-Graded Coffee
In the US coffee market, an under-grade coffee is any coffee that grades below GCA type (120 defects per 370 grams)
Read RESOLUTION 407 by ICO
QUALITY PERCEPTION
UNEVEN COLOR
Uneven greens tend to produce low liquor quality and pose problems during roasting.
Uneven color highlights the mixing of immature and ripe coffee cherries during
the harvesting stage
CAUSED:
Poor processing
Incorrect moisture content during the
fermentation
Premature aging of the coffee
Poor drying techniques
Harvesting of overripe
cherries
Keeping cherries a long time before pulping and/or
Insufficient washing after natural
fermentation
PROCESSING PRINCIPLES:
A maximum of 12 hours between picking coffee cherries from the trees and the primary (wet) processing is allowed.
If that is not respected, the start of the fermentation within the skin will reduce the flavor of the cup.
The success to the quality of Arabica coffee bean lies mostly in the wet processing operations
MOISTURE CONTENT
DEFECTS
COATEDNESS
Coatedness can be caused by drought, trees overbearing and under-fermentation of unripe cherries
Light and heavy greens should be separated
DAMAGED BY PESTS & INSECTS
Eliminated during the floatation of coffee cherries before pulping in the case of the wet processing.
DANGER to produce fermented cups.
ICO
The level of moisture content varies from country to country
11% is a general target for most coffee
Recommends the prohibition of moisture content below 8%
Un-dried beans lead to a loss of cup quality but can also produce fungi and moulds.
Over-dried beans not only are a loss of weight but are also accompanied by a decrease in acidity and flavor
Over-dried beans also translate in increasing milling costs because as the beans break up easily, so there
is an increase of waste beans.
BEAN SIZE
A mix of bean size is not GOOD
ROASTED beans will be not UNIFORMED
BEAN DENSITY
Mixing of light and broken beans with heavy beans can REDUCE APPEARANCE
Different densities REDUCE the flavor and acidity of coffee.
SORTING
Mannually or Electronically.
SUSTAINABILITY
Protect environment
ORGANIC COFFEE
Protect the soil fertility and biodiversity.
Protect the environmental ecology
Little use of off-farm input
SHADE-GROWN COFFEE
Bird-friendly coffee
Good ecosystem for birds an other small forest animals.
Reduce oil erosion
Reduce water runoff
Protect socio-economic fairness
FAIR-TRADE COFFEE
COST OF RUNNING COFFEE COOPERATIVES
Purchasing Coffee Cherries Cost
Personnel Cost + Packaging Expenses + Transport Cost + Misc. Cost
Wet Processing Cost
Personnel Cost + Packaging Expenses + Transport Cost + Misc. Cost
Drying Processing Cost
Personnel Cost + Packaging Expenses + Transport Cost + Misc. Cost