Rwanda Kilimbi Anaerobic Natural
Rwanda is known as the “land of a thousand hills” and coffee is widely cultivated across most of those hills. Coffee is grown as a cash crop by upwards of 400000 smallholders whose farms are measured not in land area but number of trees. The average farmer has 200 trees and will sell their harvest to a local washing station. The first Central Washing Station (CWS) was built in 2001 and with strong government incentives in place that number has grown to over 300. This policy has seen an improvement in quality and added a 40% premium to the export value of Rwandan coffee.
Traceability
Country – Rwanda
Region – Nyamasheke District
Producer – 750 farmers supplying to Kilimbi Washing Station, processed and exported by Muraho Trading Co.
Altitude – 1650-1850 masl
Specifics – Kilimbi washing station is one of the two first washing stations to be granted approval to produce natural and honey processed coffee in Rwanda by NAEB. The elevation of Kilimbi lends itself incredibly well to the production of exceptional washed, honeys and naturals. Drying beds stretch across a large open plain, where airflow and sunlight have maximum exposure to the coffee as it dries. Built in 2016, it is the birthplace of Muraho Trading Company, as their first washing station.
Like Gisheke, Kilimbi is only accessible by boat, with farmers travelling across Lake Kivu to deliver their farm’s harvests. Its estimated annual production is approximately 300 MT, which is produced each harvest into volumes of honey, washed, and naturally processed coffees.
Only perfectly ripe cherries are accepted for processing. The cherries are all checked upon arrival, then resorted on sorting tables, and then passed through an intensive floating quality process. The selected cherries are separated and placed in a clean airtight tank.
The tank is then covered with clean sheeting and cool water is added on top of the sheeting to produce a water pillow effect. This creates an anaerobic environment for fermentation. This coffee ferments for 48 hours before being rinsed, with the water on top of the sheeting, and drained. It is then spread in a thin layer on the raised African drying beds. The cherries are turned every 30 minutes and undergo extensive handpicking. The temperature is closely monitored and controlled throughout the 40-day drying process.
Muraho Trading Company (MTCo.) is the brainchild of two brothers who were raised to call Rwanda home. They are driven to showcase to the world what Rwanda specialty coffee is all about. However, not only the coffee but more importantly the people and country that have given them so much. Rwanda has come very far from the horrific genocide against the Tutsi that took place in 1994 to the striving country it is today. This unbelievable turnaround is a huge credit to the Rwandese people and signifies the true meaning of HOPE to the rest of the world.
Phytology
Botanical species – Arabica
Varietal – Red Bourbon
Harvest period – March-July
Process – Anaerobic whole cherry fermentation, and sundried
Screen size – 15+
Bag Size – 60kgs
Packaging – GrainPro
Application Suggestion
Single Origin
Espresso
Filter
Sensory
S8011984-12 – Winey, sweet – raisins in aroma. Winey flavour, acetic acidity, with a bold body.
Roast
Light/Medium
Medium