Rwanda Kirambo | natural
in 2017, and operated it for the first time this season of 2018. This year alone, all farmers are being registered to enroll in RTC’s farmer impact programs and training for certification. The quality of the coffee and the openness of the coffee farmers at
Kirambo have allowed RTC to produce high cupping fully washed and natural coffee at Kirambo.
ROSE, HIBISCUS AND PLUM WITH LAYERS OF CACAO AND CINNAMON, A WINEY ACIDITY AND LONG CREAMY FINISH
- region: NYAMASHEKE, WESTERN PROVINCE | Kirambo coffee washing station sits on a hill with land stretching to the shores of lake Kivu. The station constructed in 2008, for many years it was not operating in stability because the owner did not have financing for working capital, and the station was rented out to different people every year. For all those years, farmers lacked a consistent partner who would support them beyond buying coffee cherries.
- variety: Red Bourbon | A natural mutation of Typica, Bourbon is a high-quality, medium-yield coffee known for its sweet taste. It has, however, low resistance to leaf rust, coffee berry borer, and other diseases and pests. It’s commonly grown in Burundi and Rwanda, as well as throughout Latin America
- altitude: 1700
- crop: 2019
- process: natural | Cherries delivered to the Kirambo station and then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during at night time.