RWANDA ​NGORORERO

General Information

Origin:   Rwanda
Region: Western Province
District: Ngororero
Washing Station: Ngororero
Farmers:  1405 active members (562 female, 843 male)
Cultivar:  100% Bourbon Types
Altitude: 1616 masl
Process:  Fully Washed
Harvest:  March - June 2022
Cherry Price | FOB Price: 4.69 USD/kg | 7.22 USD/Kg
Screen | Moisture | Density: 15+ | 10.6% | 0.71 g/ml
Packaging: 60 Kg + GrainPro
Score: 86.6
Notes: Plum, Nutmeg, Vanilla, Pineapple

TRACEABILITY

Ngororero is a coffee washing station located in the town of Ngororero, which is located in the Ngororero District. Hence the name! This station mostly produces fully washed coffee, but also processes a minimal amount of honey and natural lots.
 
After buying cherries from farmers, Ngororero sends them through a strict selection process. First, the lower quality cherries are removed by the washing station staff by flotation. The remaining cherry is then visually inspected by specially trained personnel for visual defects.
 
After grading, the cherry is pulped in a Pinhalese pulper that removes up to 80% of the mucilage before fermentation. The parchment is then fermented for 10 hours before being placed to dry in the sun on raised beds. As it dries, the parchment will be selected regularly to remove defects and moved four times a day to ensure even drying.
 
Ngororero is what many connoisseurs consider a quintessential Rwandan cup, with intense sweetness and a spicy aroma, a feature of some Burundian coffees as well. Ngororero has a really nice complex flavour profile, and a light roast results in a superb cup.

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

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