Rwanda Washed

This coffee is best prepared as filter coffee.

The cherries for this coffee grow in the district of Ngororero, around 75 km south of Rwanda's capital Kigali. The coffee trees thrive at an altitude of around 1,550 meters. After the harvest, the coffee is washed and processed. Care is taken to use as little water as possible. The coffee is first depulped and then washed until the mucilage (sugar slime) is completely removed from the beans. The coffee is then washed again and spread out on so-called "dry tables" for 16 to 21 days to dry.

Our Rwanda Washed is a 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.