This deep and fruity cup opens with aromas of strawberry jam, cinnamon, and a surprising hint of bubblegum! We noted a rich body with tones of red currant and macadamia. Port-like sweetness is balanced by red grapefruit acidity, finishing with a sophisticated note reminiscent of smoked walnut.

Details

Producer: Karambi Station
Farm: Smallholders
Region: Karambi, Nymasheke District, Western Province
Altitude: 5,577-6,562 feet | 1,700-2,000 masl
Varietal: Bourbon
Process: Natural
Roast: Light
Notes: Red Currant, Red Grapefruit, Macadamia

The Story

Karambi Station is located in the Karambi sector in the Nyamasheke district, along Lake Kivu where growing conditions are optimal. Good altitude, great soil, favorable rainfall—basically everything to produce the best coffees—can be found here.

After purchasing cherry from producers, Karambi begins a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff member visually inspects the remaining cherry for any visual defects. 

After selection and rinsing, the cherries go straight to the raised beds. They are spread out in a very thin layer to prevent mold growth and ensure even drying. It takes around 3 weeks for the cherries to dry on the raised beds.

Sucafina Rwanda (Rwacof) invests heavily in farmer training and good agricultural practices. Rwacof’s Farmer Field School shares information with all their producer partners about best agricultural practices, conservation tactics, the importance of picking only ripe cherry, and more.