LIGHT & JUICY

Bahinyuza - Muyinga / 1700 masl. / Red Bourbon / Washed / SCA 85.00p.

Surrounded by around 7000 trees, Nyagishiru can be found in the Muyinga Province. It is one of least populated and lesser-known coffee producing regions of the entire country. Interestingly, the relatively flat land here, makes the perfect conditions for the production coffee at good volumes. Nyagishiru processes coffee from almost 1850 families in the area - these producers received a premium of 18% on top of the local market rate for their harvests, whilst the staff of the station earned almost 60% above the average labour rate

All cherry is hand-sorted before a pre-pulp float, where any under ripe or damaged cherry is removed, with the selected cherry being pulped in preparation for fermentation. The now parchment coffee is fermented in concrete fermentation tanks. After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. After sorting for any defects, the parchment is laid out to dry and turned on a regular basis throughout the day for between 10 and 15 days depending on the climate.