Horsham Coffee Roaster - Rwanda Cyivugiza Village
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The next stage involves an wet and dry fermentation followed by further sorting using water. The best cherries will sink so these are separated for drying on raised african drying tables. The drying period lasts for about 12-15 days until moisture content has reached about 12%. The coffee is turned regularly and covered during the mid day sun.
We are really excited about supporting this area and a Technoserve project (via Falcon Speciality). Their mission is to empower people in the developing world to build businesses that break the cycle of poverty. In coffee this is achieved by improving the quantity and quality of coffee they produce and ensuring a fair price is always paid.
Altitude: 1650 masl
Farm/Coop: Various small hold farmers
Great for: Aeropress, Cafetiere, Espresso, Filter
Origin: Africa/Rwanda - Karengera washing station, Nyamasheke district, Western Rwanda
Process Method: Washed - and sun dried
Tasting Notes: Bright berry notes. Plums, cherry, sweet with a hint of caramel.
Varietals: Red Bourbon
Roaster: Horsham Coffee Roaster
Delivery prices to United Kingdom
Initial collection: Horsham Coffee Roaster
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|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|