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

Burundi Gitega MAHONDA (lot 17)

  • Chewy cup
  • Complex
  • Floral
  • Olive oil kind of mouthfeel

Mahonda washing station is located in Gitega province, up in the highlands around 1900m. Smallholder farmers from 13 districts in the Buraza community typically deliver their cherries at Mahonda wet mill, which is supported by Sogestal Kirimiro. The typical Burundian coffee producer has a small part of land available for growing coffee, smaller than 1 hectare.

Mahonda has put great emphasis on farmer education and better farming practices. This investment by the farmers and washing station management has been recognised in international competitions like Cup of Excellence. Mahonda washing station has featured in every CoE competition that has been organised in Burundi since 2012.

  • Variety: Bourbon
  • Crop: 2016
  • Location: Buraza community, Gitega province
  • Altitude: 1930m

Rob says: 3rd year we buy coffee from Mahonda washing station. The coffee is always clean and its most remarkable taste aspect is found when cooling down. Then you can taste an oily mouthfeel at the back of your tongue. We talk here vegetable oil; olive and sunflower tastes comes closest. We sometimes discover this in other African coffee’s as well, but never as present as in Burundi’s.

WE WILL PROBABLY START ROASTING THIS COFFEE THE FIRST WEEK OF FEB

Burundi Nyabihanga KIBUNGERE (lot 2)

  • Juicy and creamy cup, very well balanced
  • (little dry) Cranberry acidity
  • Notes of beechnuts

Kibungere works with smallholders coffee farmers from 4 different districts in Nyabihanga commune, in Mwaro province. The farmers typically grow coffee on plots of land smaller than 1 hectare. Cherries are delivered to the washing station on foot or by bike. The quality of the delivered cherries is inspected at the cherry intake point of the washing station. Cherries are dumped in tanks to check for floaters and varying degrees of cherry maturity. The farmers receive a payment strip where the delivered quality and quantity are noted.

Rob Says : The biggest concern on Burundian and Rwandan coffee is the defect referred to as the potato flavor. This is known to be caused by the small bug called Antestia, even if there are still different theories about how it occurs. Either way every year it seemed to be generally less present in the coffees, and this year almost non-existing. Very good news for everybody, but mainly farmers (who gained less money before) and barista’s (who were cursing over potato smell and taste) are smiling.

  • Quality: Washed scr15+
  • Farm/Washing station: Kibungere CWS lot 2
  • Variety: Bourbon
  • Crop: 2016
  • Location: Nyabihanga
  • Altitude: 1650 – 1700m
  • Soil: Red loam
  • Importer: 32 cup Antwerp

WE WILL MOST PROBABLY START ROASTING THIS COFFEE THE FIRST WEEK OF FEB

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.

Rwanda Gakenke MUYONGWE (2016 lot)

  • Medium rounded body
  • A touch of lime
  • Elements of tea

Muyongwe washing station is located in the Gakenke District of the Northern province in Rwanda. It was built in 2006 as part of the Tuzamure Kawa cooperative system. Ever since then, the washing station has been making a name for itself in Rwandese specialty coffee. In 2007 its coffee ended up on the first place in the Rwandese Gold Cup auction, a year later it ranked fifth in the Cup of Excellence competition. Other Cup of Excellence appearances were in 2010 at place fifteen, in 2013 it moved up to place seven and in 2014 it even managed to obtain a second place as a presidential coffee with a score of 90.69!

2 years ago we bought the same lot and that was a big crowd pleaser. More and more Rwanda is taking a front line seat at the Specialty Scene. For us it is, as for Burundi, the perfect winter offer for both filter or espresso roasts.

The variety is a typical (sweet) bourbon. And the soil around in this Gakenke region is Silt/clay/sandy – pH 4.7