Rwanda - Abishyizehamwe natural
Origin : Rwanda
Region : Remera Sector, Gatsibo District, Eastern Province
Farm : Abishyizehamwe, group of 9 farms
Varietal : Red bourbon
Altitude : 1 550 - 1 850 m
Process : Natural
Tasting notes : Black forest cake, dried cranberry
A natural coffee from Rwanda, it's a first for us! It's like drinking cake, with notes of cocoa and nerdy candy and a nice texture. It's comforting and funky at the same time.
Translated from Kinyarwanda, Abishyizehamwe means "people who have come together." This small group of farmers each own their own farm, but also operate a farm that is shared by the group. The decision to work in this way came from their experience as small-scale farmers; they felt that many farmers were not taking good care of their farms. They thought that if they joined together and focused on implementing good farming practices, they could motivate others to become more diligent farmers by using themselves as an example.
The following 9 names are those of the women who produced this batch. We are very proud to share them with you.
Fidel Manigaba, Celestin Uwizeyimana, Dorothe Akimana, Eperance Mukamparanyi, Theoneste Hakuziyaremye, Claver Ntambara, Syliver Nsekuye, Didacienne Nyiramakuba, J Bosco Ntirenganya.
The coffee cherries are then sent to the Humure washing station, which is run by a woman.
The initial steps for each picked coffee are the same: first, a day of intensive sorting at the cherry stage, in full shade, to ensure that only the ripest are chosen and that any visible defects are removed.
The second step consists of several rounds of flotation - a large container is filled with cherries and water, discarding the least dense cherries that float to the top of the tank. The denser coffees (sinkers) are reserved for higher quality batches and the less dense coffees (floaters) are mixed with the cherries rejected during the initial sorting to be treated as lower quality batches. The cherries are expected to be delivered to the stations, on average, between 2 and 3 hours after picking. The best quality cherries are selected and placed in sealed bags overnight, about 12 hours in total.
The next morning, the coffee cherries are spread out on raised beds to begin the drying process. The objective is for the cherries to form a single layer on the beds, with a maximum depth of 2 to 4 cm. During the first 5 days, the coffee is turned every hour. From day 5 to day 20, the coffee is turned every 2 hours. From day 20 to day 50, the coffee and the ambient temperature are strictly monitored to keep the drying rate slow and controlled. Temperature is recorded throughout the day - if it exceeds certain thresholds, workers focus on turning the coffee more frequently and/or covering the beds with mesh netting.
This concentration on extremely thin layers, combined with frequent turning and temperature monitoring, ensures that the flavors remain clean and free of overfermentation or mold defects. When the moisture content reaches 11.0%, the drying phase is considered complete. The dried cherry is bagged and stored in a dry warehouse until it is time to grind. The total drying time for this coffee is approximately 50-55 days.
Equally pleasant to drink as an espresso, a latte or a filter.
The lattes will be comforting and very sweet.
Brewing parameters :
Dry coffee : 19.5 grams
Wet weight : 64 grams
Time : 28 seconds
Water temperature : 200° F (93° C)