Coffee Archive

  • Gakombe, Rwanda

    Wet mill: Gakombe

    Region: Nyamagabe

    Altitude: 1800-1900 masl

    Picked: May 2015 – June 2015

    Producers: Matuyimana Divine Muhirwa 

    Varietals: Local heirloom – mainly varieties of Bourbon

    Green coffee source: Nordic Approach

    Production process: Cherries are hand sorted for unripes and overripes before they go in to production. A Penagos Eco Pulper removes the skin and pulp. The coffee soaks over night, and are washed and graded in the washing channels in to three grades based on density. After washing it is being sorted and checked for defects while parchment still is wet, before being put on the drying tables. 

    Drying: Sun dried 10 – 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night, and in case of rain.

    Soil: Volcanic deposits, rich in minerals and nitrogen.

    Flavour description: Notes of lime, lingonberry and sweet herbs. Juicy with a fat note of melted butter. 

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