This regional blend of Red Bourbon and Jackson varieties comes from the farmer Eric Wright and the coffee community he started in Rwanda. With delicate in sparkling flavor notes of gooseberries, yellow plums, and floral it's a dream to brew as filter coffee.
Community Coffee Rwanda (CCR) was founded by Eric Wright in 2017 to support farmers to improve their coffee processing in order to get the most out of the beans and help the shift to specialty coffee and to higher prices. CCR focusses on community-based development, allowing farmers and their families to benefit from group savings and microfinance opportunities. To provide community support and to build capacities of the farmers, and especially their children, is key to CCR’s mission.
Cyumba Community is one of the largest contributors to the Ngororero Coffee Growers Processing Station. Situated closer to Lake Kivu, Cyumba benefits from multiple nearby climates. However the journey there isn’t easy. Heavy rains have destroyed the bridge. The coffee must be carried on head down the hills, across the small river and loaded onto the truck. The journey each way can take hours.
For fully washed process, the cherries are placed in the general floating tank. When enough water enters the tank, the cherries go through a drum pulper and pre-grading sieve. The parchment then goes through the pre-grading channel, where it's sorted by density and from there the parchment enters a tiled fermentation tank where it stays uncovered for 16-24 hours. No water is added during the fermentation process. After enough mucilage has been removed, the coffee is footed to remove all remaining mucilage before a quick rinse in the cleaning channel. On pre-drying tables, a team of 24 women remove green and defected beans. After resting for 48 hours the coffee gets to the actual drying beds to dry for two to three weeks with constant monitoring to ensure even drying.