We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
Back when Cape Coffee Beens got started (almost a decade ago now), naturally processed Rwandan coffees were almost unheard of in South Africa. Export regulations and government investment in specific types of coffee meant that the Rwandan coffees that arrived here were of one type: washed Red Bourbons. Don't get us wrong; many of them were delicious, but we're happy to see how things have opened up in Rwanda, and how we're benefiting from more variety in processing methods particularly.
The other thing that seems to be changing is the organisations providing the Rwandan coffees that we so enjoy. It used to be that much of the coffee came from cooperative systems, but different organisation structures and commercial models are now becoming more common.
With this latest release from Cedar, we're benefiting from some of these changes in the Rwandan coffee space, with something new and different to try. Expertly roasted by our good friends at Cedar, it should no doubt offer something special to experience.
Our second Rwandan offer but this time a natural process. We find it quite tasty and picked up some interesting stone fruit notes that remind us of apricots.
- Cup Profile: Sweet, stonefruit, apricot, blackberry finish
This coffee is from the Akagera processing station. This was previously owned by a cooperative of farmers but has now become the processing station for 420 smallholding farmers since working with Baho Coffee in 2020.
In an attempt to raise the quality of coffee produced by surrounding farmers, processing stations owned by Baho, Akagera in particular pay a better price to farmers and support those seeking to improve the quality of their harvest.
Akagera has become a training station for lead farmers to learn more about agriculture, soil conservation, water conservation, waste management, and more. Lead farmers would then share their knowledge with their neighbouring farmers, a concept introduced and implemented at all Baho processing stations.
The coffee cherries are hand sorted and floated to check for density. They are then moved to raised beds where they are frequently raked to ensure there is even drying. The coffee goes through quite a long drying phase 52 days to be exact as it is believed that a slower drying phase ensures a longer lifespan of the coffee and a sweeter cup
- Farm/Producer: Akagera Washing Station
- Country: Rwanda
- Process: Natural
- Altitude: 1750 masl
- Variety: Red Bourbon
You can find more coffees from Cedar here.