RWANDA - MURAHO

Gisheke is a washing station that is currently only accessible by boat or by foot. On the way, You pass by Mushungwe Island, which is inhabited by approximately 200 Rwandan families. These families grow coffee and contribute their cherries to Gisheke. This washed coffee goes through a stage of maceration, leading to more juicy, aromatic, fruit-forward flavours in the cup. This maceration stage is called 'Ikinimba,' and works in a similar styling to the classic stomping of grapes in the production of wine. In Ikinimba, 6 - 8 members of the processing team will actively stomp and sing a routine of songs, providing energy and activating the coffee for fermentation. Following Ikinimba, the coffee goes through a serpentine channel to sort the seeds, and then is separated into different grades of density, and dried on raised beds for 30 days!

Country

RWANDA

Region

GISHEKE

Variety

Red Bourbon

Altitude

1650 - 1850 m

Farm

Family of Farmers

Producer

Family of Farmers