In 2016, we worked with the farm Jarama as our first coffee from Rwanda. We loved this coffee but thought we could go for a slightly different, improved lot.
Furaha Umwizeye Teuscher is born in Rwanda, studied economy in Switzerland and finally came back to Rwanda to improve the living of her country. While she now live in New York, she come back as often as she is able to.
She owns the Morundo washing station along three farms : Jarama which we already worked with, Kamajumba and Nyaruzina. All-together, the three farms and washing station under the ownership of Furaha is called Kivubelt Coffee. This awesome project would be nothing without a great team including 18 permanent workers and more than a hundred seasonal workers.
To make this project sustainable the station does not only process lots from her farms, but also from smallholders of the surrounding areas. And that is the story behind Cyiya which is the name of the village where those small producers are from, 30 kilometres away from the processing location.
As our Burundi Buziraguhindwa, it is also our second lot of shade dried which is a technique improving both taste and the product's shelf life.
July - August 2017
Morundo Washing Station
Smallholder farmers around the village of Cyiya
PICKING & CARRYING
A rwandese lot is usually made up of hundred if not thousand of different smallholders bringing their own small crop every day to washing stations. In this case, Morundo bought and processed this lot from smallholders around Cyiya, a small village 30 km away from the station.
ARRIVAL & SORTING
Very competent and trained employees are managing the delivery of the cherries from the farmers.
The coffee is then placed in a tank where floaters are scooped from the surface since the good cherries stay at the bottom.
They are using a Mackinon 4-disc pulper to remove the skin and part of the pulp.
The coffee which was depulped is dry-fermented for 8-12 hours, until the morning.
Dry-fermentation refers to a type of fermentation happening without being soaked in water, and imply that the air involved in the fermentation equation makes the process funkier/funnier... less controllable than a wet-fermentation, yet they are really careful. That's what coffees from Africa are usually about, and part of why they taste like that.
Grading/Washing channels are used to sort the coffee. Water flows through the channels and the lighter beans are washed to the bottom while the heavier cherries remain at the surface. More dense grades mean more more expensive lots.
They processed this coffee by leaving the beans under water for half a day.
Coffees as parchment are dried under shade the whole time, while workers are sorting out defects. By using shade all the way to the very end, they are aiming at extending and controlling the drying, because it shows good result at increasing the shelf-life of the green coffee.