Rwanda - Macuba
SKU:
€18.00
€18.00 - €90.00
per item
Origin: Rwanda
County: Nyamasheke
Washing Station: Macuba
Farmers: 465 active members (186 female, 279 male)
Cultivar: 100% Red Bourbon
Altitude: 1685 masl
Process: Fully washed
Screen : 15+
Moisture : 10.5%
Density : 0.71 g/ml
Cupping Score: 85.7
Cupping Notes: Apricot, Caramel, Brown Sugar, Orange
traceability
The Macuba coffee washing station is located in the Nyamasheke district, in the south-western part of the country. The cooperative is located at an altitude of 1,685 meters above sea level, although the farms rise to 2,100 meters above sea level. At least 465 coffee farmers are registered with the Macuba washing station, which acts as a central delivery location for farmers to sell their cherries, but also to receive agronomic and commercial support.
Farmers receive incentives through end-of-harvest cash quality bonuses and bank accounts (without commissions), which allow them to store money safely, as well as establish credit for future investments.
All coffee cherries undergo an initial sorting, hand-selecting the ripe coffee cherries, and then soaking the coffee in tanks of clean water to remove any "floaters" that may have passed. The coffee is pulped and fermented for up to 24 hours in water to break down the mucilage, then classified and washed in concrete channels. Finally, it is transferred to African drying beds.
Channel grading is the process of moving coffee from fermentation tanks through a series of narrow concrete channels that are filled with water, the denser coffee settling to the bottom while the lighter lower grades float and continue to the end. Amazingly, they can separate 4 different grades using this method, with A1 being the highest grade and the densest beans, which is what we buy.
Farmers receive incentives through end-of-harvest cash quality bonuses and bank accounts (without commissions), which allow them to store money safely, as well as establish credit for future investments.
All coffee cherries undergo an initial sorting, hand-selecting the ripe coffee cherries, and then soaking the coffee in tanks of clean water to remove any "floaters" that may have passed. The coffee is pulped and fermented for up to 24 hours in water to break down the mucilage, then classified and washed in concrete channels. Finally, it is transferred to African drying beds.
Channel grading is the process of moving coffee from fermentation tanks through a series of narrow concrete channels that are filled with water, the denser coffee settling to the bottom while the lighter lower grades float and continue to the end. Amazingly, they can separate 4 different grades using this method, with A1 being the highest grade and the densest beans, which is what we buy.
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