Rugali Coffee Washing Station is built next to the village of Rwamiko and purchases coffee from about 140 families in the area. Once the cherry is delivered to the station is it hand-sorted, floated, pulped, and then fermented for 12 hours. The wet parchment is then run through a serpentine where a moving channel of water allows any floaters and foreign objects to float and be discarded. Once the coffee is separated, it is then washed in one final rinse and placed out on pre-drying sorting tables. It’s at this point where hand sorters remove any defects including identifying potential potato defects. Coffee is then laid out to dry on terraced raised beds for an average of 21 days. Coffee is laid out to dry on well-maintained drying beds, where grass and weeds are managed and removed from below to ensure no additional moisture rising from the ground during the drying stage. The beds stretch across a large open plain where airflow and sunlight have maximum exposure to the coffee as it dries. During the dry season, day time temperatures reach 28 to 30 degrees and evening temperatures drop to 12 to 15 degrees. During our visit to Rwanda in May this year, this lot was identified as a high-quality micro-lot, and separated as an example of exceptional quality from the station.
Nutmeg, Caramel and Dark Chocolate
|Producer||Muraho Trading Company|
|Altitude||1550 - 1800 MASL|