Rwanda

In the pulsating heart of Rwanda, in Nyamagabe, stands a unique coffee cultivation project, born from the determination and resilience of Francine and Immaculée Mukamana. The only survivors of their family from the genocide against the Tutsis in 1994, the two sisters have found in coffee cultivation not only a means to sustain themselves but a true passion, transforming pain and loss into a symbol of rebirth and hope.

Located near the Nyungwe natural forest, the Nyamurinda plantation stretches along the mountains that outline the watershed between the Nile and Congo river basins. Here, at an altitude between 1,800 and 2,000 meters above sea level, grows the Red Bourbon variety, known for its exceptional quality.

The care and attention for each coffee cherry begins with manual harvesting at the point of peak ripeness. Transported to the Karora washing station in Karongi, the cherries undergo a meticulous selection for quality before being placed in fermentation tanks for 10-12 hours. This is followed by thorough washing and soaking to remove excess dirt, after which the drying process begins, lasting from 12 to 24 days on raised beds under the sun, varying according to the climate.

The result is an enveloping and bright coffee, which on the palate reveals the perfect harmony between notes of red fruits, vanilla, and toasted almond. Characterized by good malic acidity and enriched with hints of cocoa in the finish, this coffee offers a tasting experience full of emotions, ideal for espresso lovers.

This lot has received 86 points according to the SCA cupping protocol.