Grown By: 450+ Smallholders, Muhari Station. Produced by Hobe.
Elevation: 1,500 - 1,900 M
Roast Degree: Light
Yum! We Taste Notes Of: Marmalade, raisin, and clove
We are so excited to highlight this crop of Rwandan coffee from the Muhari Washing station. This crop is unique because it was processed in two different ways: washed and natural.
Did you know the process that takes the coffee from a cherry to a bean plays a huge role in its flavor? Well, these two Rwandan coffees are a great opportunity to learn how!
So, what is the “natural process” for harvesting coffee beans? Here are the basic steps…
The coffee cherries are harvested and go through quality control to make sure they are the perfect ripeness.
The ripe cherries are laid out in the sun to dry and regularly raked to allow for even air circulation.
Once dry, the outer skin and dried fruit are removed from the beans. The beans then “rest” for up to 60 days to age.
After aging, the remaining “parchment” on the beans are removed through hulling.
Finally, the dry green beans go through another round of quality control, are packaged, and shipped for yours truly to roast into the delicious coffee we serve every day!
Why choose the “natural process” for your coffee? As the oldest method for processing coffee, experts believe that leaving the cherry on the bean while drying gives the coffee a distinct fruit flavor. Although it can be tedious and involved, when done with attention, the natural process can produce the bright and fruity coffees we all know and love, and remains the most popular coffee processing method around the world!
This specific Rwandan coffee has an immediately recognizable juicy mouthfeel. With it’s light body, it can be enjoyed all day long. Pair this with a rainy day, get cozy, and drink up!