Jarama

Jarama

Rwanda

Espresso

Jarama is a large farm of 18 hectares we are working with in Nyamasheke, a district of the Western Provence of Rwanda that sits along the Kivu Lake. Most farmers in Rwanda are smallholders with between 250-300 trees, whereas Jarama has approximately 30,000. This region of Rwanda is known for its higher altitudes and volcanic soil that assist in the production of great cherry. The farm is owned by a Rwandese woman, named Umwizeye Furaha, currently leasing a nearby washing station where the processing of the cherries grown on the farm is done. There are plans to purchase a washing station for next year’s production.

Bright acidity, vanilla, structured.
Recipe
Espresso
DOSE Weight TIME TEMP
19,5g 45g 26s 94º
PHOTOS
DETAILS
  • ORIGIN : Nyamasheke, Western Province, Rwanda
  • ALTITUDE : 1700 - 2000 masl
  • HARVEST : Apr 2015 – May 2015
  • FARM : Jarama
  • PROCESS : Cherries are hand sorted for underripe and overripe berries before they go into production. A Penagos Eco Pulper removes the skin and pulp. The coffee soaks overnight and are washed and graded in the washing channels into three grades based on density. It is sorted and checked for defects while parchment still is wet before being put on the drying tables.
  • DRYING : Sun dried 10 – 15 days on African drying beds and hessian cloth. Coffees are covered in plastic during midday, at night, and in case of rain.
  • SOIL : Volcanic deposits, rich in minerals and nitrogen.
  • VARIETY : Local heirloom – mainly varieties of Bourbon.

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