Earlier this year, we shared a coffee from the same washing station, Muhororo, in the Lake Kivu region of Rwanda. This is the second year that we are showcasing a Natural processed coffee from Rwanda. Up till a couple of years ago, it was illegal to produce Natural coffees in Rwanda.
Rwandan producers are typically smallholder farmers, who belong or supply to a washing station/cooperative. Most of them only produce Red Bourbons, and these trees are usually older. This means that the coffees are generally less yielding, but the cherries that are produced are high in quality.
Rwandan coffees are known to be intense, fruity, and at times floral or herbal. The slow drying process on raised beds are crucial in developing the clean and vibrant characteristics of this coffee. We love the silky and tea-like mouthfeel of this coffee, which supports a crisp green apple-like acidity. The mid-palate is highlighted by a distinct floral sweetness, reminding us of hibiscus flowers.