Rwanda - Gasharu Natural
Origin: Rwanda
County: Nyamasheke
Washing Station: Western Province
Farmers: 650 active members (660 female, 990 male)
Cultivar: 100% Bourbon Types
Altitude: 1600-2100 masl
Process: Natural
Screen: 15+
Moisture: 10.8%
Density: 0.70 g/ml
Cupping Score: 85.3
Cupping Notes: Whiskey, strawberry, honey, red grape
TRACEABILITY
The cherries harvested for this specific lot are selectively picked from plantations located at impressive altitudes, ranging between 1,600 and 2,100 meters. This elevation not only influences the flavour profile of the coffee but also contributes to the development of complex acidity and distinct aromatics.
Upon arrival at the washing station, the cherries undergo an initial sorting process where they are carefully floated in water. This method effectively differentiates the consistently dense and ripe beans from lighter, underdeveloped ones. Following this sorting, the beans are subjected to rigorous hand-sorting on pre-drying tables, where meticulous attention is given to ensure that only the highest quality beans proceed to the drying stage.
For the drying process, the sorted beans are laid out on elevated African beds, which allows for optimal air circulation and even drying. This stage is critical and takes place over a period of 25 to 30 days, during which the beans gradually lose moisture, concentrating their flavors and enhancing their quality.
After achieving the desired dryness, the coffee beans are stored under optimal conditions to maintain their quality before they are hulled. This crucial step is executed with precision, following which the beans undergo another round of sorting. Well-trained women, often from the local community, take on this sorting task, ensuring that only the finest beans are selected for exportation.
Finally, the coffee is meticulously packed in protective GrainPro and jute bags, which help to preserve its unique characteristics during transport. The entire process is not only focused on quality but also serves as a source of income for local farmers, especially the women who participate in sorting at the washing station. Their involvement not only enhances the quality of the coffee but also empowers them economically, creating a positive impact on the community.
MOST FEATURED PRODUCT
Ethiopia - Oba Toli Natural
Origin: Ethiopia
Region: Gera, Jimma
Cooperative: Oba Toli
Drying Station: Oba Toli
Cultivars: Metu Bishari Selection
Altitude: 1970 masl
Process: Natural
Screen: 14+
Moisture: 11.5 %
Density: 0.698 g/ml
Cupping Score: 86.4
Cupping Notes: Raspberry, vanilla, whiskey, raisins
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