RWANDA - NYAKARENZO (FILTER)

We recommend this batch for filter methods

Origin: Rusizi, Rwanda

Altitude 1500 to 1900 meters

Process: Washing 

Variety: Red Bourbon 

In this batch we will find notes of plum, cane sugar and citrus.

The Nyakarenzo washing station is located in the Rusizi district, the most southwestern region of Rwanda. The region borders the Democratic Republic of the Congo and Burundi and has a coastline along Lake Kivu. The washing station is located near the high altitude natural forest of Cyamudongo.

The station is located much lower than the farms that produce their coffee. This makes it easier for growers to load their coffee cherries down the hill after the day's harvest. The station's downhill location also facilitates the station's water supply from the nearby river network. The orientation of the farms in the hills means that the coffee trees capture many more hours of sun than the washing station itself. The station's drying field has less direct exposure to sunlight, which slows down the drying process of the coffee. In some circumstances, slow drying can cause difficulties, presenting opportunities for fungal or bacterial infections. However, at Nyakarenzo great care is taken to ensure even drying and good aeration throughout the process.

Due to the lower altitude of the station, the drying capacity at Nyakarenzo is limited. As a result of this reduced capacity, the station has been dedicated to the production of specialty coffee. With smaller production size, production quality is easier to control. The station produces high-quality batches that fetch high prices that keep the station running year after year.

Nyakarenzo puts a lot of effort into selecting high-quality cherries, starting at intake. The manager who oversees the incoming cherries controls which cherries are accepted for processing and allows only the ripest cherry without quality issues

The manager checks the quality of the cherry by floating it. Since not all defects are visible, floating allows the manager to check for underdeveloped kernels and other potential defects. They then use visual inspection to check for insect damage or other defects. The manager then takes note of the quality of the batch. Farmers are paid according to the quality and volume of their cherries. This encourages careful cherry picking.

After sorting, the cherries are pulped in a pulper equipped with a slime remover. The beans are then fermented in cement tanks for 12 to 24 hours and then washed with clean water.

After fermentation, the beans go through a washing and classification channel. As the grains flow, wooden bars placed along the channel prevent the passage of grains of specific densities. These bars are spaced along the length of the channel. While the first lock stops the densest grains, the next one is arranged to stop the second densest grains, and so on. In total, the process separates the parchment into five different grades. Only the heaviest beans are selected for microlot production.

After washing and grading, the coffee is delivered to dry on raised beds. Daily grades and batches are kept separate to preserve quality and traceability. The coffee is re-sorted to remove any damaged or suspicious beans and is turned regularly to ensure even drying.