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Espresso Coffee

Rwanda Kabeza, Washed

$19.00
$19.00
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Currants, date and herbal tea
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COFFEE PROFILE

This Washed Bourbon lot from Gikongoro, Rwanda is sweet and floral, with complex fruit notes of currants and dates accompanied by a herbal tea quality in the aroma and finish.

TASTES LIKE Currants, date and herbal tea
ROAST Espresso

SOURCING

Remera is a washing station in the south of Rwanda, in the Nyamagabe district. It was founded by Epiphanie Muhirwa and is co-owned by her seven children, with her son Samuel in charge of managing the washing station and its processing methods.

Kabeza is one of the smaller communities in the hills around Remera, where the producer separates the coffees by area and date of picking until they are cupped and approved. The collection site receives cherries that are then transported to Remera, where they are floated, pulped, fermented and soaked before being dried under shade on raised beds.

Samuel is very forward thinking in the ways he is developing the work done at the washing station, and has also intentionally spent time in other producing countries to learn alternative and improved techniques in processing coffee. Since 2008, we have been working with him on some experiments and lot separation and have found that the micro-regions surrounding the washing station have unique and recognisable flavour attributes. At Remera, he has invested in drying techniques by building a massive steel structure with different levels for shade drying parchment.


PRODUCER Remera Washing Station
REGION Nyamagabe, Gikongoro
VARIETAL Bourbon
PROCESS Washed
ALTITUDE 1900 masl
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Origin

Nyamagabe, Gikongoro, Rwanda

Rwanda is perhaps not held in the same regard as neighbouring, coffee-producing countries such as Kenya and Ethiopia – however, it produces some exceptional and unique coffees.

Throughout the country, farms are generally very small, with many families having some land with coffee trees and who take care of the plants and pick the cherries themselves.These farmers will either carry their cherry by foot or bicycle to Remera washing station for processing. Samuel also has established collection sights with his own representatives in the different micro regions who take delivery of cherry from farmers, which is then transported by truck to Remera.

Competition for cherry can be pretty tough, and farmers can deliver to whichever washing station they want. As Samuel and his family have grown up in Nyamagabe and have very strong relationships within the community, they provide a lot of support to the families of these farmers and are communicating with the local farmers on selective picking and sorting. To attract farmers with the best quality coffee, they are constantly paying premiums above the market prices.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 9-20 days after roast
Brew Parameters Dose 20.3-20.7g in the portafilter to extract 39-42g in the cups in 24-29 seconds at 93.5 degrees C
Best Freeze Date 10-13 days after roast
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