This is the 3rd year we’ve showcased coffees from Mahembe Washing Station & it remains one of our most favourite expressions of a classic African coffee. Smallholder farmers in Rwanda grow mostly Red Bourbons trees that are decades old; truly a testament to plant & soil health.
Justin has his own 8-hectare farm, as well as he buys cherries from the surrounding smallholders. His washing station is incredibly organized, from the cherry reception area to the grading channels & drying tables.
Coffees are typically sorted via grading channels before they are pulped. They are then dry fermented for 10-12 hours, rinsed & soaked further in clean water for 16 hours. This extra step ensures maximum clarity & cleanliness from the coffees. They are then brought to pre-drying tables under shade, where the coffees are sorted by hand before being transferred to African drying beds to dry for up to 21 days.
We have a soft spot for Rwandan coffees, with their juicy fruit notes layered with florals & tea. This coffee showcases a crisp acidity that adds complexity to the juicy stone-fruit like sweetness. Our favourite part is the finish & lingering aftertaste that reminds us of dark honey & roselle tea! We hope you will enjoy this coffee as much as we do!