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 whom 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.
The Karengera washing station is in the Nyamasheke district of Western Rwanda and services 2600 farmers from the villages of Cyivugiza and Kirimbi.
Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally.
The Karengera washing station is in the Nyamasheke district of Western Rwanda and services 2600 farmers from the villages of Cyivugiza and Kirimbi.
Altitude: 1713m
Farm/Coop: Karengera washing station - Kirimbi and Cyivugiza lots
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Africa/Rwanda - Nyamasheke district of Western Rwanda
Process Method: Washed - sun dried on raised African beds
Rainforest Alliance:
Tasting Notes: blackcurrants and plums with a juicy and dense mouth feel
Varietals: Red Bourbon
Farm/Coop: Karengera washing station - Kirimbi and Cyivugiza lots
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Africa/Rwanda - Nyamasheke district of Western Rwanda
Process Method: Washed - sun dried on raised African beds
Rainforest Alliance:
Tasting Notes: blackcurrants and plums with a juicy and dense mouth feel
Varietals: Red Bourbon