Notes: Super sweet & velvety, blackberry and brown sugar.
We absolutely love this crop. This Rwandan bean is perfect for a fruity filter coffee - think strawberries and a stone fruit after-taste. Ideal for aeropress, V60, filter - and a more adventurous espresso
And now, for what many of you have been waiting for, Mwami is back. And this time, from Rwanda!
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.
Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally.
Kanyamibwa Edmond, the previous owner of Kanya Washing station, built it as a mini washing station in 2014. A resident of the area, he had always been interested in coffee, and used the station to learn and perfect the methods of processing cherries.
Over the following years, Kanya grew to process high quality and significantly increased the capacity of the station to handle more volume.
At the Kanya washing station strict processing is followed. The coffee is first passed through floatation tanks to remove any foreign matter, under ripe and floaters. After that the coffee is machined pulped with the help of a Penagos de-pulper, after this the coffee is dry fermented in a specific storage space for around 24 to 36 hours and the mucilage removed before being placed to dry on raised beds for a period from 15 to 22 days.