- Very clean and punchy cup
- Ripe fruit like mirabelle prunes
- Baked spices (speculaas)
Region: Western Province, Rutsiro district
Processing: Natural Processing
Soil type: Sandy loam with clay soil near KIVU Lake
Soil pH mean: 5.5
Precipitation range: 1100mm-1400mm
Importer: 32 Cup Coffee Merchants
Rob says: Very siked to present the first ever Natural Processed coffee out of Rwanda.
Here the producer follows the meticulous method for selection and drying of the cherries. After selection, the cherries go straight to the drying tables. They are spread out in a very thin layer to prevent mould growth during the drying and to ensure even drying. It takes around 3 weeks for the cherries to dry on the raised beds.
A ‘natural’ is sweeter and fatter than its washed version and the acidity lower. In Rwanda the first naturals popped up around 2015 and improved year after year. This MUSHONYI Natural is ‘dead’ clean, punchy and suitable for both espresso and filter.
THIS COFFEE WILL BE HITTING OUR COFFEE ROASTER SOMEWHERE IN DECEMBER