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Description

Rugamba Honey Red BourbonLocated at the shores of Lake Kivu Rugamba wet mill processes cherries grown in rich volcanic soils and high altitudes from the surrounding area. Over 1500 farmers deliver cherries to the mill for processing where coffee is floated, classically washed and dried on raised beds for 20 25 days. Rugamba processes 3 4 containers worth of cherries each season.

Microlots are created by combining day-lots that share similar taste profiles

A starter culture (created from palm juice which is fermented until it reaches 4

the small Mushaka Washing Station processes over 220 000kg of cherries from 1267 farmers in the surrounding area

The member farmers who sell their cherries to the Cooperative often only have several hundred coffee trees around their homes

This is followed by a leachate recirculation and a thermal shock wash to maximise precursors while sealing the coffee for optimal drying

the farm constantly implements sustainable environmental practices like sewage treatment

Cherries for this anaerobic honey were grown at 1900-2100masl by community farmers in the lesser-known village of Sidamo

For this Castillo lot

cherries are pulped and the mucilage is removed

a full-time doctor

the high altitudes

the outer skin and about 50% of the mucilage was removed from them