Specialty Coffee Rwanda Kirambo Washed

Rwanda is blessed with ideal conditions for coffee cultivation, including high altitude, regular rainfall, volcanic soils with good organic structure, and an abundance of Bourbon varieties.

The vast majority of Rwandan coffee is produced by smallholder farmers; it is estimated that there are about half a million of them, with plots often no larger than a single hectare per family.

Coffee is grown throughout much of the country, with particularly high concentrations along Lake Kivu and in the southern province. Rwandan smallholders organize into cooperatives and share centralized wet mills or washing stations, as they are locally known. Flowering occurs between September and October, and harvesting runs from March to July, with shipments starting in August and continuing until December.

Producers

The Kirambo microlot originates in Rwanda’s Western Province, in the Nyamasheke district, and is processed at the Cotecaga washing station, at about 1,520 meters altitude. Cotecaga works with around 1,000 small producers and processes Red Bourbon variety coffee, with both washed and natural preparations, drying on raised beds for about 14-21 days, and dry fermentation.

The annual harvest is around 300 tons of cherries, with picking from March to June and shipments from July to November. The site benefits from fertile volcanic soils and annual rainfall between about 1,300 and 1,400 mm. For consistent processing, it is equipped with six fermentation tanks, two soaking tanks, and about 80 drying tables, and holds several certifications (including C.A.F.E. Practices, Rainforest Alliance, and UTZ).

Nyamasheke district is located in western Rwanda, near the shores of Lake Kivu: for the Kirambo microlot, the combination of high altitude and the lake’s mitigating effect promotes slower cherry maturation and greater bean density, which underpins its clean and sweet profile.

Percolation:
Ground coffee: 15.5g
Hot water: 250g
Recommended filter: SIBARIST/Hario
Water temperature: 94°C
Steps (excluding Blooming): 3 of 70g each
Water: 50-80 ppm
Total time 2' 40" maximum

Espresso:
Ground coffee (double shot): 18g
Beverage weight: 40g
Recommended filter/portafilter: IMS Competition
Water temperature: 93°C
Pre-infusion 5"
Water: 50-100 ppm
Total time about 24-27"

Moka:

Ground coffee/Water ratio = 1:10
Moka: Bialetti/E&B Lab (IMS filter)
Water: 50-100 ppm
Total time about 3'
Remove from heat just before gurgling sound appears