Rwanda FW15+ Buliza (2023)

The Process

Processing begins when the farmers deliver their cherries to the mill for sorting. Immature and damaged cherries are removed by hand and then the remainder floated in an open water tank. The floating cherries (lower quality) are removed, and the cherries that sink are used for the highest quality coffees like this lot.

Selected cherries are pulped and then undergo 2 fermentation processes. First, an initial dry fermentation
for 12-18 hours, followed by a wet fermentation - submerging the coffee to create more anaerobic conditions - for 24 to 36 hours. The enzymes present during this process break down the sugary mucilage on the outside of the bean, allowing for a clean washing process and contributing to the acidity and complexity of the final cup. Once the sugary mucilage has broken sufficiently the coffee is washed and graded in clean water channels, before being dried in the sun on raised African beds for an average of 12 to 18 days. The parchment must be carefully maintained to ensure an even drying and it is further protected from rain and hot sunshine. Once the optimum moisture content has been reached, the parchment is bagged and rested for 1-2 months in a cool, dry environment. After it has rested the coffee is transported to the capital of Kigali for hulling, grading and hand sorting, before being bagged in GrainPro for export.