Additional Information
Discover a truly exceptional Rwandan speciality coffee that highlights the incredible dedication of the farmers in the Nyamasheke District. Cultivated at staggering altitudes and processed with meticulous care, this natural-processed lot delivers a vibrant, fruit-forward, and deeply complex cup that is sure to be a hit with the Hot Numbers community.
Whether you are brewing a sweet, structured filter coffee or pulling a vibrant espresso, this Rwandan single origin sings with clarity and character.
The Origin: A True Community Effort
Located in the stunning Western Province of Rwanda, this specific Coffee Washing Station (CWS) sits in the Kanjongo Sector of the Nyamasheke District. The coffee is the result of a massive, coordinated community effort, cultivated by 603 dedicated smallholder farmers.
Growing their coffee at prime elevations ranging from 1,830 to 1,950 metres above sea level, these farmers benefit from the perfect microclimate for producing dense, sugar-rich cherries. Together, the catchment area produces an impressive 800 to 900 metric tonnes of cherry each year, all funnelled into producing some of the finest speciality coffee in the region.
Meticulous Processing: The Art of the Natural Method
What truly sets this lot apart is the incredible precision of its processing. Producing a clean, speciality-grade natural coffee requires constant attention and hard work.
- Strict Sorting & Floating: Only the absolute best cherries from identified farmers are accepted at the CWS. Upon arrival, they undergo rigorous hand-sorting to remove defects. The cherries are then submerged in floating tanks; anything that floats is skimmed off, ensuring only the highest-density, ripest red cherries make the cut.
- Slow, Controlled Drying: The chosen cherries are moved to flat drying tables fitted with close-knit wire mesh and protective shade nets. To ensure an even dry and prevent fermentation, workers turn the cherries by hand every 30 to 40 minutes.
- Protecting the Harvest: During the peak sunshine hours of the day, the cherries are carefully heaped into the middle of the tables to protect the cellular structure of the bean from excessive heat damage.
This slow, deliberate drying process takes between 35 and 40 days until the coffee reaches a perfect target moisture content of 11.5%. The result of this monumental effort is a beautifully sweet, expressive, and clean natural coffee that we are incredibly proud to roast
