Rwanda is truly a remarkable landscape, and their coffee is no exception. Our Muhondo originates from the Gakenke region in Rwanda’s Northern province, boasting high altitudes and rich volcanic soils that yield the perfect cultivation for this delightful arabica varietal, Bourbon. Ripe cherries are carefully hand harvested from an astounding 1215 different farmers, washed and dried on African-raised drying beds before being prepared for shipment. The washing station of Muhondo has a tremendous impact on the local communities, employing women and supporting farmers with equipment and clean water supplies.
Washed and Sun dried – how?
Ripe cherries are selected at first by hand, then by floatation in clean water tanks. The cherries are de-pulped and fermented in water for an average of 18 hours. The squidgy, fermented cherries are then washed in clean water, sorted simultaneously by density through water grading channels. This lot is from the densest, thus highest quality, grade.
The washed coffee, still in its husk is then sun-dried on raised African beds for 21-30 days depending on climatic conditions. It’s a combination of this unique ‘terroir’ and processing that gives the Rwandan beans their unique, punchy flavour.
