RWANDA ​MUSHONYI ANAEROBIC HONEY

General Information

Origin:   Rwanda
Region: Western Province
District: Rutsiro
Washing Station: Mushonyi
Farmers:  1213 active members (485 female, 728 male)
Cultivar:  100% Bourbon Types
Altitude: 1827 masl
Process:  Honey with anaerobic fermentation 
Harvest:  March - June 2022
Cherry Price | FOB Price: 4.83 USD/kg | 7.44 USD/Kg
Screen | Moisture | Density: 15+ | 10.7% | 0.724 g/ml
Packaging: 30 Kg + GrainPro
Score: 86.5
Notes: Red Apple, Jasmine, Cinnamon, Silky

TRACEABILITY

Although anaerobic fermentation is relatively new and trendy, aerobic fermentation (where oxygen is included) has been the rule in coffee production. Fermentation begins as soon as the cherry is harvested due to the presence of water, sugar, bacteria, yeast, and temperature. The sugars in the mucilage are then converted into different acids, CO2, alcohol, and other compounds. You can produce natural anaerobic coffees, honeys and washed coffees. Fermentation can be done in cherry or already with the pulped coffee. The coffee will then be dried in cherry (natural), in mucilage (honey), or washed and dried.
 
In the case of our new RWANDA MUSHONYI ANAEROBIC HONEY, after receiving the cherry at the washing station, the cherry is pulped and the mucilage is fermented in sealed GrainPro bags for 24 to 36 hours. It is then laid out in thin layers on African beds to dry under the sun, moving it regularly to ensure even drying. The parchment takes approximately 20 days to dry.
 
The Mushonyi washing station is located in the Rutsiro district in Rwanda's Western Province and was purchased by Rwacof from the army in 2010. It is only 1 km from the shores of Lake Kivu, settled on its gentle slopes at 1,827 masl and it has a spectacular panoramic view.
 
The station collects cherries from 1,213 registered growers from the surrounding foothills (at altitudes ranging from 1,600m to 1,950m). The station has eight fermentation tanks, a single washing channel and a cherry sorting and flotation pool for additional sorting before the cherry is pulped. Mushonyi is equipped with a Pinhalense eco-pulping machine. The machine integrates the process of flotation and mechanical removal of the mucilage.

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

MUSHONYI cws LOCATION
CONTACT
green@coffeekilimanjaro.com
+34 675 608 692
WHERE WE ARE
Barcelona, Spain
Santiago, Chile
​Budapest, Hungary