Region: Western Province, Rubavu, Nyamyumba
Farm: Nyamyumba Washing Station
Producer: 1,410+ growers delivering to Nyamyumba station
Altitude: 1500 – 2000 meters
Varietal: Red Bourbon
Process: Fully Washed
Tasting Notes: A rich coffee with floral aromatics and notes of black tea and chocolate with a light citrus blueberry acidity
The coffee delivered to Nyamyumba Station is grown in nutrient-rich volcanic clay
soils along the high- altitude hills of the Congo Nile Trail. The section that passes Nyamyumba station features beautiful landscapes of rolling hills and views of the clear waters of Lake Kivu. The land around Nyamyumba is also part of the Gishwati National Forest.
Cooperative members selectively handpick cherry and deliver it to Nyamyumba washing station. Upon intake, station employees float and hand sort the coffee in order to remove any visible defects or low-density beans.
Cherry is selectively handpicked to remove any damaged or underripe cherries. The CWS only accepts perfectly ripe cherry, so farmers take more care when
they are picking the cherries off the tree to ensure the maximum amount of cherry is accepted.
Cherries are then floated in water to remove those with insect damage or otherwise low density. The cherry is then wet fermented for 24 hours to remove the remaining
mucilage. After fermentation is complete, the parchment is sent through grading canals to separate into three levels of density (A1, A2 & A3). Finally, the parchment is soaked for around 20 hours to improve quality and shelf life and to remove any remaining mucilage.
After washing, the parchment is removed from the water and is delivered to pre-drying tables to be sorted by hand. Defects are often easier to catch when the parchment is still wet. After this process, the parchment is laid on tables to sun dry where it is also consistently sorted to remove any remaining defects. The parchment is then bagged up and sent to Rwacof and milled in their mill.