RWANDA | FULLY WASHED
SINGLE ORIGIN | LIGHT ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: APRICOT JAM, GINGERBREAD, PRUNE, BERRIES
PRODUCER: MUHONDO COFFEE COMPANY | WETMILL
FARM: VARIOUS SMALLHOLDERS
ORIGIN: COKO SECTOR, GAKENKE DISTRICT | RWANDA
VARIETY: BOURBON
PROCESS: FULLY WAHSED
ALTITUDE: 1,850 - 2,200 MASL
Muhondo Coffee Company is based in Gakenke district in Rwanda’s Northern province. The company operate 3 washing stations: Muhondo and Bukonya in Gakenke district and Bwisige in Gicumbi district. In total they work with over 3,200 smallholder farmers and operate one 10ha estate. This fully washed lot from Muhondo station is sourced from 1,215 farmers cultivating the bourbon variety at altitudes up to 2,200masl.
The washing stations have had a tremendous impact in the local communities, particularly in providing employment for women and youth, as well as supporting farmers with equipment, micro finance loans and clean water supplies.
For this fully washed process, ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then de-pulped and fermented in water for an average of 18 hours. After fermentation the coffee is washed in clean water grading channels which also serve to further sort the coffee by density (the denser beans being of the highest quality selected for this microlot).
The coffee still in its husk (parchment) is then dried in the sun on raised African beds for 21-30 days depending on climatic conditions.
SINGLE ORIGIN | LIGHT ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: APRICOT JAM, GINGERBREAD, PRUNE, BERRIES
PRODUCER: MUHONDO COFFEE COMPANY | WETMILL
FARM: VARIOUS SMALLHOLDERS
ORIGIN: COKO SECTOR, GAKENKE DISTRICT | RWANDA
VARIETY: BOURBON
PROCESS: FULLY WAHSED
ALTITUDE: 1,850 - 2,200 MASL
Muhondo Coffee Company is based in Gakenke district in Rwanda’s Northern province. The company operate 3 washing stations: Muhondo and Bukonya in Gakenke district and Bwisige in Gicumbi district. In total they work with over 3,200 smallholder farmers and operate one 10ha estate. This fully washed lot from Muhondo station is sourced from 1,215 farmers cultivating the bourbon variety at altitudes up to 2,200masl.
The washing stations have had a tremendous impact in the local communities, particularly in providing employment for women and youth, as well as supporting farmers with equipment, micro finance loans and clean water supplies.
For this fully washed process, ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then de-pulped and fermented in water for an average of 18 hours. After fermentation the coffee is washed in clean water grading channels which also serve to further sort the coffee by density (the denser beans being of the highest quality selected for this microlot).
The coffee still in its husk (parchment) is then dried in the sun on raised African beds for 21-30 days depending on climatic conditions.
