Rwanda Kilimbi Natural

Suitable for   
 

Region:  Nyamasheke
Producer:  Smallholding farms from Gitsimbwe
Altitude:  1,550 - 1,800 m.a.s.l.
Process:  Natural
Drying:  35-45 days on raised beds
Varietal:  Red Bourbon

Buttery mouthfeel, milk chocolate sweetness, white peach, and a soft orange acidity.

In February this year, our export partners built two new coffee washing stations (CWS) in the south-west Nyamasheke region of Rwanda. The foundation of our relationship is our fixed price payment approach, although the value chain in Rwanda is very
different to that of Colombia, so we've had to adapt our model. In Colombia, producers are responsible for production quality right up to dry parchment, at which point they sell it to buyers or exporters. Farmers in Rwanda, however, generally sell harvested cherry to a central washing station who then manage the remaining processing variables. This season, producers were paid an average of 202 Rwandan Franks (RWF) per kilo of cherry, on top of this, Raw Material paid an additional 50 RWF per kilo, a total average of 252 RWF per kilo. The average price of cherry paid by other washing stations in the area was 175 RWF and the national market price was 150 RWF, meaning we paid 30% more than the local rate and 40% more than the domestic market price for cherry
Kilimbi Coffee Washing Station is built on the shores of Lake Kivu and purchases coffee from about 150 families in the area. Coffee is processed here is grown between 1550 and 1800 MASL. Kilimbi washing station employs eight full-time employees. They’re
paid $8 USD per day, compared to the national average wage of $2-3 USD. During peak season, Kilimbi employs up to 60 casual staff, who are paid 1000 RWF (Rwandan Franc) per day, this is standard for casual agricultural workers in Rwanda and our
partners are reviewing this figure for next season.

Only perfectly ripe cherry is selected at Kilimbi for the production of natural processed coffee. With the help of a quality manager, producers physically check each lot for any defects, under-ripes and any foreign objects. The cherry is laid out on long raised
African beds, with roughly 250-300kg of cherry; this ensures the coffee ferments evenly and allows fluid air movement across all the cherry during the drying phase. The drying process takes between 35 and 45 days, once it reaches 12.5% moisture the cherry
is removed from the drying beds and stored until it is milled, once milled, the coffee goes through one final stage of hand sorting to eliminate any defects.

 




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