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Rwanda Maraba Coffee

Country: Rwanda

Region 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 Value: 5.3

Annual Rainfall: 1300-1400 mm

Average Annual Temperature: 17-18°C

CWS Full Name: Multisector Investment Group (MIG)

Type: Private company, established in 2005

Processing Capacity: 297 tons

Processing Method: Highland natural water source washing and fermentation, with 40 sun-drying racks

Facilities: Well-ventilated storage available

Variety: 100% Bourbon

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

Grade: FW Grade A

Appearance/Defect Characteristics: Green

Cupping Report: Roasting time 11 minutes, removed at first crack mid-point, approximately Cinnamon Roast level

Dry Aroma: Apple, floral notes, honey, cherry

Wet Aroma: Floral, vanilla, spicy sweetness, chocolate, green apple

Sipping: Excellent cleanliness, bright and crisp apple flavor, delicate texture, floral notes, cherry, chocolate, minty coolness, refined vanilla sweetness, cherry sweet chocolate, lingering aftertaste

The Maraba Coffee Processing System

Rwanda's coffee industry revolves around various CWS (Coffee Washing Stations), with the Maraba region being particularly notable. Especially the premium batches from Maraba feature clean and delicate aromas, with bright and sweet, refined flavors. The MIG washing station (Maraba Investment Group) is located in Rwanda's southern producing region.

Multisector Investment Group, abbreviated as MIG, follows this harvesting and processing protocol:

(1) Main Harvest Period: From May to July, mature coffee cherries are selected. Initial manual screening is conducted at the farmers' coffee plantations, followed by same-day washing at the washing station, with batch recording.

(2) Washing Station: Manual screening is performed again to remove defective beans or foreign materials, then cherries are poured into water tanks for floating, with floating cherries being removed.

(3) Depulping: Machine depulping begins, followed by thorough cleaning before initiating fermentation.

(4) Slow Fermentation: Extended fermentation process is carried out.

(5) Cleaning After Fermentation: Upon completion of fermentation, natural water sources are channeled to cleaning channels where beans are manually brushed multiple times to thoroughly clean the outer shells.

(6) Density Sorting: Another round of density-based sorting is performed.

(7) Sun Drying: Sun drying takes place on the washing station's 40 raised beds. During the drying process, workers manually stir the beans with their hands while removing discolored, insect-damaged, and irregularly shaped beans. This refined sun-drying process is rarely seen in other African coffee-producing countries.

(8) Storage: When beans reach approximately 12% moisture content, they are stored by batch in the washing station's well-ventilated dedicated storage facilities.

(9) Final Processing: Beans are transported to the capital's dry processing plant for hulling and grading.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. Online shop services are also available at 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