This is the second time we have worked with this amazing cooperative. We were roasting this coffee back in 2020, some of you might remember or even tasted it already.
This coffee is produced by women farmers. There are some male members of the families but the women took over ownership and charge of the land.
85% of the growers that make up Cooperative Coffee Rusiga Sector (KCRS) have their farms at 2000 masl or higher. An incredibly diverse crop production happens on these smallholder plots, legumes, beans, sweet potatoes and more can be grown in between the coffee trees.
This is not always to the benefit of the crop, but does allow income to be spread over the year as well as producing food for their own consumption. Typically you’ll find very small family plots with on average around 6 other crops. The climate, altitude and volcanic soils allow the predominantly Bourbon variety coffee cherries to mature slowly, giving a good sized bean that is rich in flavour and aroma.
Washed process in Rwanda typically looks a bit different to that which we understand elsewhere as washed.
Fully washed denotes the process of pulping the coffee and allowing a 24 hour dry fermentation period before undergoing more traditional wet fermentation, followed by the typical soaking for 24 hours afterwards, more in line with what you would expect in Kenya. This yields a syrupy bodied coffee that tends to hold up very well as it ages.