Rwanda Nkara Anaerobic رواندا نكارا

Net Weight 250g  الوزن الصافي ٢٥٠ جرام

Blackberry | Strawberry | Honey

Farm: Musasa Nkara

Varietal: 100% Red Bourbon

Processing: Anaerobic Natural

Altitude:  1,800 - 2,000 meters above sea level

Owner: Musasa Dukunde Kawa Cooperative

Town / City: Rubyiniro (Dancing Place) Center

Region: Ruli Sector, Gakenke District of Northern Province

The Story Behind This Coffee

The level of care that Musasa Dukunde Kawa Mblima takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.

After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest – or A1 – usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content.

Washing takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in Mblima’s purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali. Each coffee that arrives is also cupped by Musasa’s team of expert cuppers along with the Q-graders of their exporting partner, Rwashocco.