Muhororo Natural Grade 1
About the coffee and farm Score 86.00-88.00 Cupping profile Chocolaty and fruity, with full dense body, medium,...
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Description
xAbout the coffee and farm
| Score | 86.00-88.00 |
| Cupping profile | Chocolaty and fruity, with full dense body, medium, well integrated acidity and lingering finish. |
| Farm | Gasharu farms |
| Location | Rwanda, Macuba Sector, Nyamasheke district, Western Province |
| Farming since | 1976 |
| Manager | Valentin Kimenyi |
| Number of farmers | 1650 |
| Quantity available | 3000 Bags x 60 KG/Bag |
| Processing methods | Natural, Washed, Honey and Anaerobic experiments |
| Altitude of the farms | 1600 - 2100 masl |
| Altitude of the CWS | 1670 masl |
| Average yearly rainfall | 1300-1400 mm |
| Soil | Acidic Soil |
| Projects | Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future |
About the process
Muhororo washing station of Gasharu coffee is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best.
The natural processed coffees at Muhororo washing station were collected at altitudes ranging between 1650 and 2110 masl. When the coffee is received at the washing station it is first floated, followed by careful sorting at the pre-drying tables. The cherries are then dried on the raised African beds for 25-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export.
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