Rwanda Kanya 250g

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with
good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by
smallholders of which there are thought to be around half a million with parcels of land often not much larger than
just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along
Lake Kivu and in the southern province. Rwandan smallholders organise themselves intocooperatives and share the
services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between
September and October and the harvest runs from March to July, with shipments starting in August through
December.Kanyamibwa Edmond, the previous owner of Kanya Washing station, built it as a mini washing station in
2014 using a loan from RTC.A resident of the area, he had always been interested in coffee, and used the station to
learn and perfect the methods of processing cherries. Over the following years, Kanya grew to process high quality
and significantly increased the capacity of the station to handle more volume. Kanyamibwa, used the profits from
Kanya to build a second washing station, and in 2017 hedecided to sell Kanya to RTC so that he could continue to
properly manage the operations of his second washing station.At the Kanya washing station strict processing are
followed, the coffee is first passed through floatation tanks to remove any foreign matter, under ripe and floaters.
After that the coffee is machined pulped with the help of a Penagos de-pulper, after this the coffee is dry fermented
in a specific storage space for around 24 to 36 hours and the mucilage removed before being placed to dry on raised beds for a period from 15 to 22 days.