Rwanda Trading Company owns and manages 7 washing stations and works directly with many independent farmers throughout the country to help improve production, quality control and market their coffee. Rwanda’s rich volcanic soil, rainfall distribution and clement yearlong temperatures favour the slow maturation of the coffee bean, creating a distinctive taste. Ripe cherries are delivered to the wetmill for sorting and pulping before fermentation for 36-48 hours. The parchment coffee is then thoroughly washed and graded before being dried in the sun for 12-15 days. Once the coffee has been dried, it is transported for dry milling, grading, intensive sorting and handpicking before being ready for export.
Growing Altitude: 1750 masl
Milling process: Fully Washed, Sun Dried
Aroma: Spicy, Fruity
Body: Clean, Well Balanced
Acidity: Winey, Juicy
Cup Characteristics:
Lemon, Herb, Dark Chocolate
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