Rwanda Nyabumera

History

This coffee comes from the Nyabumera washing station in the Nyamasheke district of Rwanda, a reality owned and managed by the COOPAC cooperative, founded in 2001 and which can now count on more than 8,000 members and delivery to 50 washing stations.

Working process

This micro lot comes from an agricultural area of ​​just under 1.75 hectares and represents approximately 4,290 coffee plants in total. This is the coffee delivered by two producers, Jean Buranda and Didace Bucyana. Rwanda coffees are generally fermented both dry and wet: this batch was stripped and fermented for 12 hours dry before being immersed for 24 hours. The mucilage is removed thanks to four washes, then the coffee is dried on raised beds for 15-21 days.

The advice of our expert

The Rwanda Nyabumera, from the Cupping Score of 89.75, obtains the maximum filter yield. A new entry not to be missed!