Region: Southern Province
Process: Fully Washed
Despite its turbulent history, today Rwanda is one of the specialty coffee world’s darlings – for good reason!
The producers who deliver cherries to the Ngoma washing station typically grow coffee on small plots of land that have 200 trees on average.
Farmers and their families handpick cherry and deliver it to Ngoma station. At intake, only ripe, red cherry is accepted.
Cherry is floated and any lights (cherry that floats due to lack of density) are removed.
Next the cherry is pulped and soaked in clean water for an additional 24 hours and moved to pre-drying tables.
At the tables, workers remove any damaged or defective cherry, which is most visible when the parchment is wet.
Parchment is moved to raised drying beds where it dries under careful monitoring. Workers rake drying parchment frequently to ensure even drying. Once dry, parchment rests of 30 days and is then milled and prepared for export.
Coffee is hand sorted after dry milling to ensure that only the highest quality coffee remains.