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- Rwanda - Ngororero
Rwanda - Ngororero
Origin: Rwanda
County: Ngororero
Washing Station: Ngororero
Farmers: 1405 active members (562 female, 843 male)
Cultivar: 100% Bourbon Types
Altitude: 1616 masl
Process: Fully washed
Screen: 15+
Moisture: 10.6%
Density: 0.71 g/ml
Cupping Score: 86.6
Cupping Notes: Plum, Nutmeg, Vanilla, Pineapple
TRACEABILITY
Upon acquiring cherries from local farmers, Ngororero meticulously embarks on a process of utter devotion and unwavering determination. The cherries are subjected to a discerning selection process; initially, inferior cherries are tenderly removed through a delicate flotation process, and the remaining cherries undergo an artful visual inspection by specially trained experts, seeking out any imperfections.
Once the cherries are meticulously graded, they embark on a transformative journey. A Sinhalese pulper affectionately embraces the cherries, delicately removing up to 80% of the mucilage before gracefully leading them into a 10-hour fermentation process. The parchment emerges from this transformation, basking in the warmth of the sun upon raised beds, as it gradually dries to perfection. Throughout this drying process, the parchment is attentively tended to, ensuring any imperfections are delicately removed, and it is lovingly moved four times a day, ensuring an even and wholesome development.
Ngororero has carved a prestigious reputation for itself and is revered by discerning connoisseurs as the embodiment of Rwandan excellence in a cup. The coffee emanates an intense sweetness and a stirring, exotic aroma, characteristic of the finest Burundian coffees. Ngororero is renowned for its splendidly intricate flavour profile, where a gentle roast unfolds into an astonishingly superb cup of coffee, a true testament to the dedication and artistry of the station.
MOST FEATURED PRODUCT
Rwanda - Macuba
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
Sumatra - Orang Utan
Origin: Sumatra, Indonasia
Region: Gayo, Aceh
Cooperative: PT. Ihitiyeri Keti Ara
Washing Station: Various
Cultivars: Tim Tim & Ateng
Altitude: 1300 - 1600 masl
Process: Giling Basah (Wet Hulled)
Screen: 17+
Moisture: 13 %
Density: 0.686 g/ml
Cupping Score: 85.5
Cupping Notes: Peach, cola, pepper, cocoa
Ethiopian Coffee Roasting Pan
Enjoy your coffee roasting with Ethiopian coffee bean roaster pan (Mekeshkesh) which traditionally used to roast raw coffee beans. The holes in the bottom help the heat evenly roast your coffee and let husks out.
The product is handmade with and comes in 1 size (10.5 cm in diameter).