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Van boon tot Bèkske

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HET PROCES IN 10 STAPPEN

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Een koffieboon begint als een zaadje. Ze worden geplant in grote, schaduwrijke bedden in kwekerijen. De zaailingen krijgen hier regelmatig water en worden afgeschermd van fel zonlicht tot ze stevig genoeg zijn om permanent te worden geplant. Het planten gebeurt het meest tijdens het regenseizoen. Zo blijft de grond vochtig terwijl de wortels stevig groeien.

[/fusion_content_box][fusion_content_box title=”Stap # 2 | De oogst” backgroundcolor=”” icon=”” iconflip=”” iconrotate=”” iconspin=”no” iconcolor=”#6796bf” circlecolor=”#ffffff” circlebordersize=”” circlebordercolor=”#6796bf” outercirclebordersize=”” outercirclebordercolor=”” image=”https://www.rwandesekoffie.com/wp-content/uploads/2018/04/5.png” image_id=”” image_max_width=”76″ link=”” linktext=”” link_target=”_self” animation_type=”” animation_direction=”down” animation_speed=”0.1″ animation_offset=””]

Na 3 tot 4 jaar is het tijd voor de 1ste oogst. Gewoonlijk vindt er 1 grote oogst per jaar plaats. Bèkske koffiebonen worden handmatig en selectief geselecteerd: alleen de rijpe, rode bessen worden geplukt. Omdat deze manier van oogsten arbeidsintensief en duurder is, wordt deze vooral gebruikt om de fijnere arabica bonen te oogsten.

[/fusion_content_box][fusion_content_box title=”Stap # 3 | De washing station: het verwerken van de bes” backgroundcolor=”” icon=”” iconflip=”” iconrotate=”” iconspin=”no” iconcolor=”#6796bf” circlecolor=”#ffffff” circlebordersize=”” circlebordercolor=”#6796bf” outercirclebordersize=”” outercirclebordercolor=”” image=”https://www.rwandesekoffie.com/wp-content/uploads/2018/04/5.png” image_id=”” image_max_width=”76″ link=”” linktext=”” link_target=”_self” animation_type=”” animation_direction=”down” animation_speed=”0.1″ animation_offset=””]

Na de pluk begint de verwerking zo snel mogelijk in het wasstation – Nyamurinda Washing Station. In deze fase worden de bessen of kersen met water gefilterd: de bessen van goede kwaliteit worden gescheiden van de kleinere bessen en van die welke ziektes of insecten bevatten. Tegelijk wordt de buitenste schillaag verwijderd, waardoor 2 bonen per bes vrijkomen. De bonen worden nu opgevangen in grote bassins, klaar voor de volgende stap: het drogen.

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De bonen worden in de zon gedroogd door ze uit te spreiden op droogtafels, waar ze regelmatig worden gekeerd. De bonen drogen enkele weken, tot ongeveer 11% van het vocht verdampt is. De gedroogde bonen staan bekend als perkamentkoffie en worden opgeslagen in jute- of sisalzakken voor de export.

[/fusion_content_box][fusion_content_box title=”Stap # 5 | Het malen van de bonen” backgroundcolor=”” icon=”” iconflip=”” iconrotate=”” iconspin=”no” iconcolor=”#6796bf” circlecolor=”#ffffff” circlebordersize=”” circlebordercolor=”#6796bf” outercirclebordersize=”” outercirclebordercolor=”” image=”https://www.rwandesekoffie.com/wp-content/uploads/2018/04/5.png” image_id=”” image_max_width=”76″ link=”” linktext=”” link_target=”_self” animation_type=”” animation_direction=”down” animation_speed=”0.1″ animation_offset=””]

Tijdens het malen worden een aantal stappen ondernomen: de laatste gedroogde bolster (de droge korst) wordt verwijderd, waarna de bonen worden gesorteerd op grootte en gewicht. Ook bonen met kleurafwijkingen of andere onvolkomenheden worden verwijderd, zodat alleen koffiebonen van de beste kwaliteit worden geëxporteerd.

[/fusion_content_box][fusion_content_box title=”Stap # 6 | Transport” backgroundcolor=”” icon=”” iconflip=”” iconrotate=”” iconspin=”no” iconcolor=”#6796bf” circlecolor=”#ffffff” circlebordersize=”” circlebordercolor=”#6796bf” outercirclebordersize=”” outercirclebordercolor=”” image=”https://www.rwandesekoffie.com/wp-content/uploads/2018/04/5.png” image_id=”” image_max_width=”76″ link=”” linktext=”” link_target=”_self” animation_type=”” animation_direction=”down” animation_speed=”0.1″ animation_offset=””]

De nog ongebrande bonen worden in juten of sisalzakken met plastic binnenbekleding in containers op het schip geladen.

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De koffie wordt in deze stap beoordeeld op geur en smaak, ook wel Cardenas genoemd. Om de koffie te proeven, slurpt de cupper met een lepel, waarbij hij de koffie gelijkmatig over het gehemelte houdt. De koffie wordt niet alleen geanalyseerd om zijn kenmerken en gebreken vast te stellen, maar ook om verschillende bonen te mengen of de juiste branding te creëren.

[/fusion_content_box][fusion_content_box title=”Stap # 8 | Branden van de bonen” backgroundcolor=”” icon=”” iconflip=”” iconrotate=”” iconspin=”no” iconcolor=”#6796bf” circlecolor=”#ffffff” circlebordersize=”” circlebordercolor=”#6796bf” outercirclebordersize=”” outercirclebordercolor=”” image=”https://www.rwandesekoffie.com/wp-content/uploads/2018/04/5.png” image_id=”” image_max_width=”76″ link=”” linktext=”” link_target=”_self” animation_type=”” animation_direction=”down” animation_speed=”0.1″ animation_offset=””]

Bij het branden van de bonen verandert niet alleen de kleur van de ruwe groene koffieboon, maar ook de structuur, de grootte en vooral de smaak en het aroma. Het branden van koffie gebeurt in grote, langzaam draaiende vaten, die worden verhit tot 205° Celsius. De variatie in de koffie wordt bepaald door de temperatuur, de brandtijd en de verhouding lucht/koffie in de brander. Een zachte branding leidt tot een zachte, lichtgekleurde koffie. Intensiever branden leidt tot een sterke, krachtige koffie.

[/fusion_content_box][fusion_content_box title=”Stap # 9 | Het malen van de bonen” backgroundcolor=”” icon=”” iconflip=”” iconrotate=”” iconspin=”no” iconcolor=”#6796bf” circlecolor=”#ffffff” circlebordersize=”” circlebordercolor=”#6796bf” outercirclebordersize=”” outercirclebordercolor=”” image=”https://www.rwandesekoffie.com/wp-content/uploads/2018/04/5.png” image_id=”” image_max_width=”76″ link=”” linktext=”” link_target=”_self” animation_type=”” animation_direction=”down” animation_speed=”0.1″ animation_offset=””]

Het doel van een goede maling is om de smaak van een kopje koffie zo goed mogelijk tot zijn recht te laten komen. Hoe grof of fijn de koffie gemalen wordt, hangt af van de bereidingswijze. Hoe fijner de maling, hoe sneller de koffie moet worden bereid. Daarom is de koffiemaling van een espressomachine veel fijner dan die van een druppelsysteem.

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Hoe de koffie ook wordt bereid, het meest optimale proefmoment is direct na het zetten: zet slechts zoveel koffie als je meteen kunt opdrinken.
Proef Bèkske koffie met evenveel aandacht als de koffie bereid is – veel mensen hebben bijgedragen aan het maken van dit heerlijke kopje koffie.

Geniet ervan!

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