Rwanda Ngororero MATYAZO

  • Very sweet and clean cup
  • Notes of Lime
  • Floral and Tea elements

Variety: Bourbon

Processing: Washed microlot

Water source: Mountain natural spring

Drying table: 10, full sun drying , 12% moist controlled with a Shore Coffee Model moisture meter

Wett mill: Penagos eco-flex pulping machine

Importers: 32 Cup Coffee Merchants

 

Rob Says: We are proud of finally buying a small lot from this very famous washing station, former producers of Cup Of Excellence coffee winners.

A small note on the altitude: the washing station is located at 1719 masl (meters above sea level), the farms located between 1600 to 2000 meters. Higher altitude means more sun and more rain. The locating nearby the equator makes sure there’s no frost at night. This, in combination with volcanic soil, makes it the perfect spot to grow specialty coffee.

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Rwanda Nyamasheke KARAMBI

  • Silky mouthfeel
  • Mild and well balanced cup
  • Sweet aftertaste: Honey and Brown sugar notes

Variety: Bourbon

Processing: Fully Washed

Location: Nyamasheke district/Western Province

Altitude: Between 1700 and 2000 masl

Importer: 32 Cup Coffee Merchants

 

Rob Says: The same name as years ago, and with the same cupping notes, but from a different district in Rwanda.

This KARAMBI comes from the area South/West of the Kivu lake, just above the Nyungwe Forest. This area is known as a Specialty coffee region. Growing conditions are optimal here with good altitude, great soil, favourable rainfall – basically everything to produce the best coffees.

WE NORMALLY START ROASTING THIS COFFEE BY THE LAST WEEK OF OCTOBER

 

Rwanda Western Province MUSASA Lot3

  • florals
  • orange blossom
  • mild

Musasa CWS is located in the Rutsiro district of the Musasa Sector, Western province. The washing station was built in 2007. Musasa services a large number of coffee producers in the Rutsiro area: no less than 1066! These producers are located within a 15m radius from the station. To preserve the quality of the cherries, Musasa has built collection centers spread across the zone. Thanks to these, the producers don’t have to walk the long distance all the way to the station. Otherwise, the cherries would already start fermenting during the transport on foot or on bike. The quality would detoriate, causing off flavours and defectuous beans.

The variety is Bourbon.

Rwanda Nyamagabe GITEGA PB

  • remarkable fruity and sweet
  • strawberry
  • nice body and mouthfeel

ROB SAYS: This is our first Peaberry Rwandan coffee ever! The trader asked that these beans be kept aside in the milling process and a lot be created out of just PB beans (and very small regular ones). We think this has rendered a great result. This PB Gitega lot was the fruitiest Rwanda coffee we cupped in years!

Variety: Bourbon

Processing: Fully Washed

Screen size: Peaberry

Region: Nyamagabe

Depulper: Penagos 1500

Drying: On African drying beds for up to 15 days

Trader: Nordic Approach

Bernard Uwitije is the owner of Gitega washing station, he comes from the district of Nyamagabe that the washing station is located in. Bernard had previously been trading non-washed, ordinary coffee in the local market until 2015. He saw the potential for processing coffee to a fully washed state and of the local area’s ability to produce great cherry.

He built the Gitega mill last year and invested carefully in great infrastructure to produce fantastic coffees.

WE WILL START ROASTING THESE COFFEE AROUND MID JANUARY 2017

Rwanda Huye BUREMERA

  • Red Fruits
  • Creamy
  • Perfect Sweet & Sour balance

Buremera central washing station is managed by Coffee Business Center in Kigali. C.B.C. is a Rwandese coffee exporting company with warehousing facilities and a dry mill. They own 8 washing stations in all four provinces of Rwanda. They recently also started a roasting company to supply coffee from their washing stations to the domestic market.

In the high season, CBC employs around 800 pickers in the warehouse, and that is only for a small dry mill. One picker, a women in the large majority of cases, processes one bag a day. Experienced pickers, who’ve worked at the mill for a couple of years in a row, can clean up to two bags. These experienced pickers receive the task of cleaning the specialty grade microlot coffees to make sure there’s no defects to be found in the final lot.

This Rwanda lot is typical Mr LGB stuff. It’s easy to roast, it’s clean, sweet and has just enough acidity to pair with milk. Of course a coffee like this works very well for all types of Slow Coffee Brewing as well.

The variety is Bourbon and the coffee is picked around 1900 masl.