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100% arabica coffee
Washed Process
Origin: Nyamagabe, Rwanda
Altitude: 1700-1900m ASL
Variety: Red Bourbon
Process: Washed & sun dried on raised beds
Notes: Currants, orange peel, red apple, blackberry, chocolate, juicy and round body.
Prizes (all washing stations): #7, #18 &#23 Cup Of Excellence Rwanda 2008; #23, #36 COE Rwanda 2011; #7,#12, #19 COE Rwanda 2012; #14, #24 COE Rwanda 2014

Hanya buah kopi (cherries) yang matang sempurna dipilih dan di petik dengan tangan, pada hari yang sama di pulping menggunakan mesin, yang kemudian dipisahkan menjadi 3 kelas berdasar beratnya. Setelah itu, biji kopi di fermentasi semalaman (sekitar 12-18 jam) dan di pilah lagi menggunakan sistem apung untuk mensortir kopi berdasar beratnya (yang paling berat, grade A1, biasanya paling baik). Kopi basah di rendam dalam air sekitar 24 jam untuk menstabilkan kadar kelembaban. Seperti pada kebanyakan tempat pencucian kopi di Rwanda, wanita-lah yang melakukan kebanyakan pekerjaan sorting dengan tangan. Sortir dilakukan 2 kali, yaitu pada meja pra-pengeringan tertutup dan meja pengering. Biji kopi yang sudah bersih dipindahkan dari wadah fermentasi basah ke atas meja pra-pengeringan untuk di sortir secara intensif pada cahaya alami sekitar 6 jam.

Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest–or A1–usually being the best). The wet parchment is then soaked in water for around 24 hours to stabilise moisture content. As at most washing stations in Rwanda, women do the majority of the hand sorting. This takes place in two stages-on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in purpose-built warehouse prior to final dry-milling and hand-sorting at the dry mill. Each coffee that arrives is also cupped by the Q-graders. Lots are first separated by collection point (farmers usually hail from around 3 km distance from each collection point) and are also separated out by days.



Roasted Beans Nov 2021
100% arabica coffee
Origin: Rwanda (Gitesi #1)
Elevation: 1650mAsl
Variety: Red Bourbon
Process: Natural
Notes: Floral, berry, chocolate, citrus, hazelnut


Roasted Beans Aug 2021

100% arabica coffee

Origin: Rwanda (Gitesi #4)

Elevation: 1750-1800mAsl

Variety: Red Bourbon

Process: Natural

Notes: Rum, milky chocolate, coconut, kiwi, dried fruit aftertaste


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