Rwanda Coffee|Rwanda Coffee Bean Characteristics|Ngoma Washing Station Red Bourbon

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Rwanda Coffee Beans - Ngoma Processing Station Washed Red Bourbon

Moisture Content: 11.4% | Density: 1.25 g/cm³ | Water Activity

Country: Rwanda

Region: Rushasi - Southern Province of Rwanda

Farm/Processing Station: Ngoma Processing Station

Variety: Red Bourbon

Altitude: 1600-1700 m

Processing Method: Fully Washed

Flavor Profile

Floral notes, sweet and sour white grape, syrup, orange marmalade, walnut, vanilla, subtle woody aroma

Origin Story

This microbatch comes from the southern province of Rwanda. "Ngoma" is the name of the coffee cherry washing processing station. The station is located at an altitude of 1626 meters and was established in 2006. The Ngoma washing station was initially established with the assistance of USAID to create a more formal washing process in the Rwandan coffee market.

The washing station has a very large processing capacity, capable of operating 3 tons of hulling machines per hour, with washing channels, drying fermentation tanks, and soaking tanks. In 2013, the Ngoma processing station processed a total of 60 tons of parchment coffee.

After coffee cherry harvest, unripe green cherries are sorted out. Then, the ripe cherries are separated in the washing channels, and only red cherries are sent to the hulling machine. Depending on the weather conditions at the time, the coffee cherries with remaining mucilage will ferment for 24-48 hours. The clean coffee beans still in parchment are then sent for drying. All coffee is dried on raised beds for 15-22 days.

Rwanda Coffee Heritage

Rwanda is located in the heart of inland Africa. Its mountainous terrain, fertile land, and ancient traditional Bourbon varieties explain why Rwanda has the natural environment needed for growing high-quality coffee beans everywhere. Coffee was introduced to Rwanda by German missionaries in 1904. Starting from 1930, because coffee was the only crop that rural farmers could earn income from, coffee cultivation began to flourish. Whether it's Arabica harvested between March and June or Robusta harvested between May and June, the government encouraged—actually commanded—low-quality, high-yield coffee production. Even though the quality was not excellent, it still played a pivotal role in Rwanda's economic development at that time, as it was one of the few crops that could generate cash income. However, with the subsequent collapse of global coffee prices, the policy of continuing to promote the export of low-quality Arabica coffee inevitably needed to change.

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