Harvest: march-june 2021
Varieties: bourbon, jackson
Process: fully washed
Falvors: grapefruit, floral and sweet
High quality coffee`s from southern Rwanda provincess smooth and clean tastes , perfect for filter coffees.
Roasted for filter
About This CoffeeKayumbu Station was built by the Rwandan army. Army-built stations are constructed to receive huge volumes of cherry each season. Rwacof purchased the station in 2013 and has been working with the 1,055+ farmers delivering cherry to the station ever since.The farmers who deliver their cherry to Kayumbu station are flush with options of nearby washing station. Kayumbu has very high-quality standards, but in order to be competitive, they must accept nearly all cherry delivered. If they do not, the farmer will choose to go to a different station next time in order to sell more of their crop and avoid the hassle of sorting.After purchasing cherry from producers, workers send the cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects.After sorting, cherry is pulped on a Pinhalese pulper outfitted with a demucilager that removes up to 80% of the mucilage before fermentation. Parchment is then fermented for 10 hours and washed in clean water before being laid out to sun dry on raised beds. While drying, the coffee will be regularly sorted to remove imperfections and sifted to ensure even drying.And finally, this quality coffee is purchased by our company to be available to you with excellent maintenance and roasting. We hope you enjoy this coffee.
The cooperative Cosurca who have been established in Timbio, Cauca for 25 years and are committed to helping the communities prosper in this region. The Cooperative have several programs with a real focus especially on empowering their members with education and training.
On the farm the coffee is planted among banana and fruit trees which help to provide shade. During the harvest from May to September the coffee is hand-picked every 8 days and then pulped on the same day of collection. The coffee is then left to ferment for 12-15 hours in concrete tanks before then being washed and then dried in a parabolic drier for 8 – 10 days.