RWANDA ​rugali LOT 2

General Information

Origin: Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Rugali
Farmers: 1150 active members
Cultivar: 100% Red Bourbon
Altitude: 1550 - 1800 masl
Process: Fully washed with double fermentation
Harvest: April - June 2020
USD per Kg of Cherry: 0.33 USD/Kg
Screen | Moisture | Density: 15+ | 9.9% | 0.697 g/ml
Packaging: 60 Kg + GrainPro
Score: 85
Notes: Blueberry, grapefruit, brown sugar, black tea
Ikawa profile: KSC basic profile 50g #5 (V4)

TRACEABILITY

The Rugali washing station is located on the shores of Lake Kivu, in the Nyamasheke district, western Rwanda. With 124 drying beds, the station serves 1,150 farmers who deliver cherries to this station. Rugali has five full-time staff members and expands to 180 seasonal workers during the harvest season.

Muraho, our partner in Rwanda this year, who work directly with small producers in five washing stations located in two of the main coffee growing areas of the country. Muraho's objective is to promote better agricultural practices and with this, increase the quality and volume of production, thus improving the quality of life of coffee growers. Last season, Muraho developed nurseries for a total of 110,000 coffee trees (Kilimbi 50,000 and Rugali 60,000) and distributed them to coffee growers in the Nyamasheke district. This crop renewal program is much needed, as a large percentage of African coffee trees are between 40 and 50 years old and their yields are low.

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.

Today approximately 420,000 people are directly or indirectly related to the coffee industry. The 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.​

PROCESSING

Once delivered to the washing station, the cherries are visually inspected and graded by gravity for the first time, using a bucket or a tank full of water, to remove floaters and ensure that only mature cherries are processed. Then they will go through the mechanical pulper, usually in the early afternoon. After pulping, they will be sorted by density into two or three categories, each category going to a different fermentation tank. 

After pulping, coffee is dry-fermented for 12-24 hours. Then, it is washed and graded again by gravity using the washing channels (the heavier beans will sink). Later, it will go into soaking, which is a wet-fermentation in a tub or tank with clean water for another 24-48 hours. 

Then the coffee, will pass to shaded African beds, where usually women, will remove defects by hand when the parchment is still wet, this way defects are easier to detect, and also, coffee will begin slowly and gently the drying stage.

Once the defects have been removed, the parchment is transferred to the raised beds under the African sun for about two to three weeks. During this period, the parchment is constantly moved several times a day to ensure an even drying.

Finally, when the coffee reach between 11% moisture content, will be stored in parchment, separated and labeled carefully. When ready for export, the parchment will be transported to Kigali for milling, packing and loaded in the container.​

HAND SORTING THE POTATO DEFECT

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