Neat Coffee - Rwanda (Anaerobic Natural)
Neat Coffee - Rwanda (Anaerobic Natural)
Our anaerobic natural Rwanda whole bean coffee brings together the flavors of Blackberry Cider, Fig, and Maple Syrup. Highly recommend making iced pour overs with this medium roast. Roasted by us, in Sunset Beach, CA.
Varietals : Red Bourbon
Region : Nyamasheke, Western Province (Near Lake Klvu)
Elevation : 1700-2100 m.a.s.l.
Importer : Hacea
Roast level : Medium-light
Here is a note on the coffee from our friends at Hacea Coffee Source:
The process for Ireme coffee allows for the flavors to intensify through an anaerobic process. Once collected at the coffee washing station, the fresh cherries are sorted and floated to ensure consistent and good density beans are separated from the others. The carefully selected beans are then put in the tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavor and taste that can be achieved. Once the fermentation has been completed, the coffee is taken for further sorting and drying on raised African beds for about 25 to 30 days.
At the age of 14, Celestin Rumenerangabo walked for three days from Nyamasheke to the city of Kigali where he worked as a housekeeper for a very loving family. After three years of working and saving, he returned to Nyamasheke to support his single mother with the savings he had earned while working. When he returned home, Mr. Rumenerangabo purchased land and planted his first 380 coffee trees and started trading the coffee locally. As they got started, his mother would take care of the coffee plants and the land while he developed relationships with buyers and local brokers. Mr. Rumenerangabo started buying parchment and cherry from neighbors to sell to these brokers, and in 1983 he was married to a school teacher Marie Goretti. Together with his mother, they continued to see growth and success between 1978 and 1994. During this time, the family had distributed scales and milling equipment to grower partners, built collection sites, established new farms and, leaning on Marie’s teaching background, started to support schooling for children from coffee growing families.
The primary goal of Muhororo is to deliver extremely high quality coffee to your roastery while investing in the local community and social development projects. By providing work at the washing station, cash advances on coffee, covering education costs, healthcare costs and even contributing to farmers' weddings, the Muhororo station is constantly giving back to their community. The next goal is to construct a daycare facility at the Muhororo station to provide a safe place for children while their parents are occupied with demanding harvest and processing work. The space will also provide basic healthcare services and education. There is also a plan to further economic development through livestock. By purchasing and donating pigs, the animals can yield two piglets each year to be redistributed in the community. In addition to social and economic programs, Muhororo Coffee gives 4,000 new coffee trees to local growers each year and facilitates training on sustainable and environmentally friendly farming in coordination with the Rwanda National Agricultural Export Development Board. These training include important topics such as land conservation and erosion prevention.
We are humbled to continue this partnership with Mr. Rumenerangabo and his entire family as well as the growers who deliver to the Muhororo station!