RWANDA | NATURAL
SINGLE ORIGIN | MEDIUM ROAST | SUGGESTED FOR ESPRESSO
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: WILD ORANGE, MILK CHOCOLATE, VANILLA, FLORAL AROMA
PRODUCER: MUHONDO COFFEE COMPANY | WETMILL
FARM: VARIOUS SMALLHOLDERS
ORIGIN: GAKENKE DISTRICT | RWANDA
VARIETY: BOURBON
PROCESS: NATURAL
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 natural process, ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then sun dried on raised African beds until reaching a humidity of 11-12%. During drying the cherries are handpicked and periodically turned to ensure consistent drying and prevent over-fermentation or mould formation. As the water in the cherries evaporates, the sugars concentrate and permeate the beans, leading to the characteristic jammy sweetness in the final cup.
Drying takes between 45 and 70 days depending on the weather and ambient moisture.
SINGLE ORIGIN | MEDIUM ROAST | SUGGESTED FOR ESPRESSO
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: WILD ORANGE, MILK CHOCOLATE, VANILLA, FLORAL AROMA
PRODUCER: MUHONDO COFFEE COMPANY | WETMILL
FARM: VARIOUS SMALLHOLDERS
ORIGIN: GAKENKE DISTRICT | RWANDA
VARIETY: BOURBON
PROCESS: NATURAL
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 natural process, ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then sun dried on raised African beds until reaching a humidity of 11-12%. During drying the cherries are handpicked and periodically turned to ensure consistent drying and prevent over-fermentation or mould formation. As the water in the cherries evaporates, the sugars concentrate and permeate the beans, leading to the characteristic jammy sweetness in the final cup.
Drying takes between 45 and 70 days depending on the weather and ambient moisture.
