RWANDA ​KARAMBI NATURAL

General Information

Origin:   Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Karambi
Farmers: 755 active members (499 female, 256 male)
Cultivar:  100% Bourbon Types
Altitude: 1700 masl
Process:  Natural
Harvest:  March - June 2022
Cherry Price | FOB Price: 4.88 USD/kg | 7.51 USD/Kg
Screen | Moisture | Density: 15+ | 10.8% | 0.71 g/ml
Packaging: 30 Kg + GrainPro
Score: 87.7
Notes: Lavender, Guava, Melon, Blueberries

TRACEABILITY

Not far from the majestic Lake Kivu and Nyungwe National Park is Karambi, a washing station named after the town where it is located. The altitude at Karambi station is 1,700 masl and coffee is grown at more than 2,000 meters on the surrounding mountain slopes.
 
The station was set up to buy coffee from small farmers in the area, many of whom also work on the site processing and preparing the coffee for export. Karambi serves a wide range of farmers in the region, and over 66% of the farmers delivering to the station are women!
 
The quality classification begins immediately after delivery to the washing station (or drying station in this case), the immature cherries are separated through the flotation method in water tanks. At Karambi they produce wet process (fully washed), honey process and dry process (natural) coffees, all three undergo an intensive grading technique to ensure that the A1 grade is made up of the densest beans.
 
This is a naturally processed lot and in terms of flavour and aroma, we believe it will meet the expectations of the most demanding cuppers, it has an intense melon-like sweetness, berry-like acidity and a silky body that you will love. It produces an excellent cup profile in both filter and espresso (only if you like your funky espressos of course), and we're not exaggerating when we say it's one of the best naturals we've ever had on offer.

HISTORY

When we talk about Rwanda, it is impossible not to mention the horrible genocide that occurred in 1994, which left almost 1 million dead. Despite that sinister past, today it is admirable to see how this small nation has risen from the darkest depths, to become one of the most prosperous and secure countries in all of Africa.

Currently, the coffee industry in Rwanda is at its peak and producing exceptional coffees. The road has clearly not been easy, but through the leadership of a commited government, educational projects and strategic planning, they have laid the solid foundation for this success.

Coffee is one of the major export commodities for Rwanda, accounting for more than 40% of the total value of agricultural exports of the country, with approximately 420,000 people are directly or indirectly related to the coffee industry. Prices of quality coffee are more stable than the prices of commercial coffee, which has improved the quality of life of many coffee farmers and their families. In addition, coffee also contributes to the reconciliation of the main ethnic groups: Hutus and Tutsis; as we have seen them working together, shoulder to shoulder, to produce more and better coffee.​

VARIETY

​Today in the world of specialty coffee, Bourbon and Typica are the most important Arabica coffee varieties. Recent genetic studies have confirmed that Bourbon and Typica were the seeds brought from Ethiopia to Yemen, and from the latter they spread throughout the world, forming the basis of modern Arabica coffee cultivation.
 
It was the French who attempted to introduce coffee three times from Yemen to Bourbon Island (now La Réunion), in 1708, 1715 and 1718. Genetic studies have confirmed that only a small number of plants from the second introduction and some from the third introduction they were successful. Until the middle of the 19th century, Bourbon coffee did not leave the island.
 
French missionaries played an important role in spreading the Bourbons in Africa. In 1841, the first mission was established in La Réunion. From there, a mission was established in Zanzibar in 1859. From Zanzibar, a mission was established in 1862 at Bagamoyo (coast of Tanzania, then called Tanganyika), another at St. Augustine (Kikuyu, Kenya), and another in 1893 at Bura (Taita Hills, Kenya). Coffee seeds brought from La Reunion were planted in each of the missions.
 
In 1904, German missionaries brought coffee to Rwanda. The first coffee trees were planted in Mibirizi mission, Cyangugu province. It is this mission that gives the name to the first variety of Rwandan coffee, a natural mutation of the Bourbon variety. Gradually, coffee cultivation spread to Lake Kivu and later to the rest of Rwanda. In 1930, growing coffee became compulsory for many farmers in the country, replicating the colonial model that the Belgians had imposed on Burundi.

HAND SORTING THE POTATO DEFECT

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