Producer: Smallholder producers
Cultivar: Red Bourbon
Harvest: March – July
Notes: Lychee, hibiscus, mint macaron
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of the classic arabica variety, Red Bourbon. A large majority of Rwandan coffee is cultivated by smallholder producers who intercrop and grow their coffee on parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, especially along Lake Kivu and in the southern province.
Just a few miles inland from the Kirambo village at the edge of Lake Kivu, is the Karambi washing station where this coffee is processed. Located on steep slopes, coffee is harvested by farmers who live and work within three kilometers of the washing station.
The facility was established in 2016 when the Rwandan Trading Company took ownership. Four full time staff are employed throughout the year with an addition of 60 further staff during the harvest, of whom 90% are women. More than 1500 smallholder producers contribute their coffee cherries to the station and since 2017, annual production has doubled from 220 tons of cherry processed to 400 this year.
Sourced through our friends at Falcon Specialty, we fell in love with this coffee for its vibrant floral notes and bright acidity. Due to its high density and moisture content, we have developed a roast profile that involves lots of convective energy transfer to the bean. This coffee is very well structured and works across a variety of filter brew methods. You can also expect a rich, creamy body with a deep herbal aftertaste that reminds us of a delicious mint macaron!