Rwanda Coffee roasting Records Rwanda Coffee Musa processing Farm Coffee lovers' Cooperative

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Rwanda Coffee Lovers Cooperative Musasha Processing Farm Bourbon Species

Rushashi, located in the northern province of Dukunde Kawa Musasa, Rwanda, is a coffee project established in 2000 by the United States Agency for International Development(USAID) in collaboration with Dr. Tim Schilling's. In the early days, cooperative members sent coffee to Musasa processing plants, but since 2000, they have obtained enough funds to build their first washing station, which is about 2000 meters above sea level. Coffee trees planted nearby are about 1500 meters to 2000 meters. This cool natural environment greatly helps coffee beans ferment. Not only does it extend the fermentation time without causing microbial or bacterial infection, but also careful selection by farmers at the time of picking, together with local native varieties, creates Rwanda's strong plum acid and sweet taste, and a few batches even have delicate floral flavor.

Farmers gather ripe reddish-purple coffee berries at local harvest times and collect them at processing stations, selecting them by hand to ensure that no immature or damaged fruit is mixed in. After peeling, fermentation is carried out at cool temperatures for 12 to 18 hours, and the pulp is washed in a canal.

During the drying process, the treatment station members will manually turn and carefully care to ensure that the shelled green beans do not lose moisture too quickly or dry unevenly in full sunlight until the moisture content of the green beans drops steadily below 14%.

Over the next few years, Dukunde Kawa Cooperative has established three washing plants and drying plants, most of the cooperative members are women, accounting for more than 80% of the proportion, farmers from the income of coffee beans to improve the living environment, raising livestock, but also began to focus on health care, environmental protection, sustainable management and other projects. Dukunde Kawa's coffee quality has been internationally recognized, winning awards in Cup of Excellence (CoE) competitions and winning the Sustainability Award from the Specialty Coffee Association of America (SCAA) in 2012. The cooperative also donates a fixed percentage of its net profit each year to the government fund for cultivating the domestic coffee industry, in order to build more washing stations to improve production and quality; in recent years, it has further improved the quality of production through PEARL's Coffee Program in Europe and America, and directly sold the quality coffee produced to the international fine coffee market, which has significantly improved the income of coffee farmers.

Rwanda doesn't actually appear on bean lists very often. Africa is also not the largest exporter of quality raw beans.

But it wasn't until we met Mussa Processing in Rwanda that we had great expectations for the baking performance of this green bean, from its plump green beans and our hand-selected low defect rate.

The dry aroma has obvious nutty almonds. Our baking plan is to use medium and deep roast to bring out his chocolate and overall thick feeling. It did not disappoint us. When tasting, we thought we were drinking dark chocolate! Mussa is low in acidity but delicate in acidity, like the skin of a ripe black plum. Plum flesh is sweet, but the belt has a hint of acidity. The endings are caramel sweet, sweet and long.

Also because of the surprise he brought us, you will often see Mu Shasha in the future. He was included in our good classmates as a long-selling good bean.

That's right! If you like to add milk, mussa is quite suitable, flavor like... Chocolate caramel milk!

Degree of baking: medium deep baking

Treatment method: washing

Producers: 2000 small farmers in the vicinity of the cooperative

Region: Rushashi,Gakenke District

Treatment site: Musasha treatment site

Altitude: 1,500 - 2,000 m

Treatment method: washing and fermentation for 12 to 18 hours, then drying in the sun on African scaffolding

Awards:

2014 COE Cup of Excellence 8th place!

2013 COE Cup of Excellence 13th place!

2012 COE Cup of Excellence 18th place!

Flavor: Dried lemon, raspberry fruit acid, citrus, plum juicy flavor, sweet maple syrup, dark chocolate deep finish.