Rwanda Mushonyi Anaerobic Honey
SKU:
€10.00
€10.00 - €100.00
per item
Origin: Rwanda
Region: Western Province
District: Rutsiro
Washing Station: Mushonyi
Farmers: 1213 active members (485 female, 728 male)
Cultivar: 100% Red Bourbon
Altitude: 1827 masl
Process: Honey with anaerobic fermentation
Screen: 15+
Moisture : 10.7%
Density : 0.724 g/ml
Cupping Score: 86.5
Cupping 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.
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.