Growers: 755+ smallholders working with RWACOF
Region: Karambi, Nyamasheke
Process: Washed - Anaerobic
Varietal: Bourbon
Altitude: 17000 2000 m.a.s.l
Profile: Jucy notes of berries, citrus, sweet tomatoes and honey with a delicate chocolate finish
Roasters Notes: Perfect for hand brewing, it's suitable for Aeropress, Delta Press, Filter, and cold brew. Not suitable for espresso.
The Nyamasheke district has the highest concentration of washing stations in all of Rwanda. The region lies along the Kivu Lake, where growing conditions are optimal. Good altitude, great soil, favourable rainfall — basically everything to produce the best coffees—can be found here.
Karambi is located in the Karambi sector in the Nyamasheke district, Western province and borders Nyungwe Forest National Park. It was built in 2016 and is, to date, the sole station that RWACOF (Sucafina in Rwanda) has built from the ground up. The altitude in the region starts at 1,700 meters and extends up to 2,000 meters above sea level.
The washing station is a four-hour drive west of Kigali. On the top of the hill, like a gateway to Karambi station, is a big school, also named Karambi. The school has a wide range of grades beginning in primary school and advancing through high school. Passing through this busy, energetic gateway unnoticed is simply not possible. Hundreds of active and excited children and busy people bustle around this station.
In a reflection of this energy, Karambi station seems to never stop during the nearly four full months of the harvest. The station has up to 120 staff in peak season. Every step of the process is continuously attended to by experienced eyes.
The farmers who deliver their cherries to Karambi are flush with options for nearby washing stations. Karambi has very high-quality standards, but in order to be competitive, they must accept nearly all cherries delivered. If they do not, the farmer will choose to go to a different station next time in order to sell more of their crop and avoid the hassle of sorting.
After purchasing cherry from producers, Karambi sends the cherries through a strict sorting process. First, the washing station staff remove any lower-quality cherries through flotation. Then, a specially trained staff visually inspects the remaining cherries for any visual defects.
After intake, cherry is pulped, and parchment is placed in sealed polyethene bags to ferment for 38 hours. Following fermentation, parchment is washed in clean water and then placed in thin layers on raised beds to sun dry. Parchment is sifted regularly to ensure even drying. It takes approximately 60 days for parchment to dry.
