"We have been buying coffee from Rwanda in four years now, from the family Muhirwa. From year 2001 the family started to place very well and consistantly been placing great in the the Cup Of Excellence. The Gakombe is the name of the cooperative with is one of the cooperatives and wet mill the Muhirwa is running, this one by Matuyimana Divine Muhirwa." /Joanna Alm, Head Roaster, Drop Coffee
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.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
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.