Maraba Coffee is a cooperative that started growing coffee in the 1930’s and processing it themselves in 1999. Since then, they have introduced a detailed cupping and scoring regime to improve the quality of their coffee each year. This ensures ripe pricking and sorting, before a two state fermentation: starting without water for around 12 hours. After this, this add more water and continue with a slow second stage fermentation. This ensures a very clean acidity and candied citrus qualities.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
WASHING STATION Kabuye
PRODUCER Maraba Coffee
REGION Maraba, Southern Province
SUGGESTED START RECIPE: