Emmanuel Rusatira has in Rwanda been on a mission since 2016 to establish new washing stations across the coffee growing regions in the country. His vision was clear, he wanted to make the diverse characters of Rwandan coffee accessible. His company now operates now 12 washing stations and is reeling in some incredible coffees due to their care and attention!
Todays coffee is from his washing station; Muzo in Gakenke.
This coffee is of the red bourbon variety. Local small holder farmers deliver their coffee and is sorted for ripeness. Then it was fermented in cherry in a closed environment, afterwards dried outdoors with an innovative technique called sleeping bag. The technique uses a material resembling a sleeping bag and switches between enclosing the cherries and opening up, giving the coffee waves of drying and waves of moister retention. This extends the fermentation process and breaks down more of the sugars in the coffee seed making it extremely fun for us to play around with when roasting🥳 also the sleepingbags help with temperature stability throughout the drying process, and that helps especially with protecting some of the most delicate notes.
We gratefully present their coffee with characters of nectarine, florality and mango.
Whole Bean
NET: 250g/1000g
For espresso/filter/everything in between
Emmanuel Rusatira has in Rwanda been on a mission since 2016 to establish new washing stations across the coffee growing regions in the country. His vision was clear, he wanted to make the diverse characters of Rwandan coffee accessible. His company now operates now 12 washing stations and is reeling in some incredible coffees due to their care and attention!
Todays coffee is from his washing station; Muzo in Gakenke.
This coffee is of the red bourbon variety. Local small holder farmers deliver their coffee and is sorted for ripeness. Then it was fermented in cherry in a closed environment, afterwards dried outdoors with an innovative technique called sleeping bag. The technique uses a material resembling a sleeping bag and switches between enclosing the cherries and opening up, giving the coffee waves of drying and waves of moister retention. This extends the fermentation process and breaks down more of the sugars in the coffee seed making it extremely fun for us to play around with when roasting🥳 also the sleepingbags help with temperature stability throughout the drying process, and that helps especially with protecting some of the most delicate notes.
We gratefully present their coffee with characters of nectarine, florality and mango.
Whole Bean
NET: 250g/1000g
For espresso/filter/everything in between
Location: Karambi Washing Station, Nyamagabe, Kizi Rift, Rwanda
Altitude: 1700-2000 masl.
Varieties: Red Bourbon
Processing: Anaerobic Natural Sleeping bag
