Built in 2006, the privately owned Gihombo Washing Station (wet-mill), services approximately 320 small-lot farmers around Lake Kivu in Rwanda’s Nyamasheke district and produces around 30 tonnes of parchment annually. Land holdings in this area average one hectare in size and typically populated by 180 trees. Nyamasheke is considered one of the best coffee growing regions of Rwanda. Mineral rich volcanic soil, ample rain and good elevation represent near ideal coffee growing conditions and Gihombo Washing Station has developed a reputation for producing coffee of great consistency and quality.
Typical of coffee produced via Gihombo, this microlot is the contribution of over a hundred small-lot farmers. The coffee was processed using a 800kg/hr Penagos eco-pulper, dry fermented for 12 hours, and then dried on raised beds for 15 to 22 days. The result is a complex coffee with the fragrance of dried red berries and cacao and flavours which transform from floral jasmine with raisin, and mandarin when hot to lemon tea as it cools.
SUGGESTED RECIPE: 22g, in 40g, out 35sec
PRODUCER: Small-lot holders
VARIETAL: Caturra, Catuai, Bourbon
ELEVATION: 1755 MASL
PROCESS: Washed, sun-dried