Rwanda - Umusazi Natural

Since the 2019 harvest, Community Coffee Rwanda, CCR, has also supported the other harvests of the farmers in the Ngororero district. Ngororero is located in the Torero region, which is in the north-west of Rwanda. After the harvest was delivered, the coffee cherries were first washed and then sorted into two categories - A and B. The quantity and quality of the cherries, as well as the weather conditions, were decisive for the processing method. In addition, there is a lot of rainfall in the Ngororero region, which presents many challenges when drying the coffee. Our Umusazi Natural was fermented in tanks for between 48 and 120 hours, dried for 27 to 31 days and then sorted three times.

This coffee is best suited as a filter coffee.

Our Rwanda Umusazi Specialty Coffee is a truly unique coffee. The green coffee we selected comes from the coffee project of Eric Wright, a partner farmer with whom we have been working for several years. For the Community Coffee Rwanda Project, Eric first leased a central washing station, which is still located in the very south of the country. Two years later, he also developed an area where no coffee had yet been grown. The local population viewed Wright's venture with some skepticism.

The focus of the coffees from the CCR - the Community Coffee Rwanda Project - is of course the best quality. The coffee should give the end consumer a unique taste experience. The tasty, berry-like taste of the specialty coffees from Rwanda is convincing. This is underlined by the high-quality processing methods. Both the natural and the washed processing give the coffees their unique taste.