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Rwanda Maraba Coffee Washing Station Detailed Information

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Coffee Origin Specifications

Country: Rwanda

Regional Designation: Maraba District, Huye Province

Coordinates: Latitude: 454768

CWS Altitude: 1903 meters

Cultivation Altitude: 1600-2000 meters

Variety: Bourbon

Soil Type: Clay, clay-sandy

Soil pH: 5.3

Annual Rainfall: 1300-1400 mm

Average Annual Temperature: 17-18°C

CWS Full Name: Multisector Investment Group Coffee Washing Station (MIG CWS)

Company Type: Private company, established in 2005

Processing Capacity: 297 tons

Processing Method: Mountain spring water wash fermentation, equipped with 40 African drying beds

Storage: Equipped with well-ventilated storage facilities

Variety: 100% Bourbon

Processing: Washed fermentation method, natural sun-drying on African raised beds

Grade: FW Grade A, Appearance/Defect characteristics: Green

Cupping Report

Roasting: 11 minutes, removed at medium first crack, approximately Cinnamon Roast level

Dry Aroma: Apple, floral notes, honey, cherry

Wet Aroma: Floral, vanilla, sweet spices, chocolate, green apple

Sipping Experience: Excellent cleanliness, bright and crisp apple flavor, delicate texture, floral notes, cherry, chocolate, minty cooling sensation, delicate vanilla sweetness, cherry sweet chocolate, persistent aftertaste

Rwanda Maraba Coffee Production Process

Rwanda coffee operates around various CWS (Coffee Washing Stations) as activity centers. The Maraba region, especially top-grade batches, possesses clean and delicate aromas with bright, sweet, and refined flavors. The MIG Washing Station, representing Maraba coffee, belongs to Rwanda's southern growing region.

Multisector Investment Group (MIG) Harvesting and Processing Process

(1) Main Harvest Period: May to July. Select mature coffee cherries, perform initial manual screening at farmers' coffee plantations, then transport to the washing station for same-day processing and batch recording.

(2) Washing Station: Manual screening again to remove defective beans or foreign materials, then pour into water tanks for floating separation, removing floating cherries.

(3) Depulping: Machine removal of fruit pulp, followed by washing and initiation of fermentation process.

(4) Slow Fermentation: Conduct slow fermentation process.

(5) Washing: After fermentation completion, use natural water sources directed into washing channels for multiple manual brushings to clean the exterior.

(6) Density Sorting: Perform density-based sorting again.

(7) Sun Drying: Conduct sun drying on the washing station's 40 raised beds. During drying, workers manually turn the beans while removing discolored, pest-damaged, and irregularly shaped beans. This meticulous sun-drying process is rarely seen in other African coffee-producing countries.

(8) Storage: When moisture content reaches approximately 12%, batch-store in the washing station's well-ventilated dedicated storage facilities.

(9) Final Processing: Transport to the capital's dry processing mill for hulling and grading.

About FrontStreet Coffee

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse coffee bean varieties, offering both famous and lesser-known beans, plus online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473