Despite its rather turbulent history, Rwanda is now one of the most popular coffee-producing countries. This year, we selected coffee from two processing stations. The first of these is the Musasa washing station, founded in 2013. It is located at an altitude of 1526 meters above sea level in the hills of the Congo Nile – practically on the shores of Lake Kivu.
Musasa brings together around 1,750 growers, a large percentage of whom have not yet reached the age of 35, who will shape the future of Rwandan coffee. Although the farms are small, farmers are regularly trained in agricultural practices (organic composting, renovations, harvesting techniques, etc.) that ensure the best possible cultivation on their small farms.
After selective manual harvesting, growers transport the cherries to the washing station. Ripe cherries are then sorted and stripped of damaged and immature ones. The pulp is then stripped and fermented in tanks for 24 hours. It is then spread out on drying tables, where it is initially turned every 30 minutes. In the greatest heat, the drying tables are covered. Drying usually takes two weeks.
The result is a very pleasant coffee with a full body and a beautiful fruity aroma. At first you will be enchanted by the aroma of wild berries, which harmonizes with the taste of dark chocolate. Finally, a pleasant sweetness after vanilla appears.