Roasting date: 17/06/2021
Variety: Red Bourbon
Process: Fully Washed
Muzo station is named after the sector where it is built. It is the smallest of the four stations run by Sucafinbas in-country partner, Baho Coffee. Farmers in Rwanda have small coffee plots, usually around 250 trees. Most coffee trees are intercropped with food crops like maize and potatoes. Despite their small size, for many, coffee remains the main cash crop and their biggest source of income throughout the year.
During the harvest season, cherry is selectively handpicked by farmers and their families.
At intake, staff sort cherry by hand and then float the cherry to check for density. The station accepts the cherry that passes both visual hand sorting and floating.
Accepted cherry is then pulped on a Mackinon pulper before being dry fermented for 12 hours. The parchment is soaked in clear water for 8 hours to ensure that all mucilage is removed and is then sent through grading channels.
After grading, parchment is spread on raised beds in the sun where, Rutasira says, the first 5 days are the most critical. Direct sunlight helps reduce the risk of mold or overfermentation during drying. Employees at all Baho stations are continuously sorting coffee as it dries on raised beds to ensure the coffee is clean. After the first 5 days, the parchment is moved to shade to complete Baho’s special, slow drying process. Parchment is sorted repeatedly throughout drying.