Rwanda Nyamashek-Rumenerangabo
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(Photo Credit: haceacoffee.com)
Tasting Notes
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Processing
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Elevation
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Cultivar
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About this Farm
(From haceacoffee.com)
- Over 200 households deliver their coffee cherries to the Muhororo washing station where coffee is freshly pulped and fermented for 12-14 hours before being fully washed and dried on raised beds for 12-15 days. The history of this coffee starts back in 1973 with a story of Celestin Rumenerangabo, raised by a poor single mum who was displaced after the death of her husband during the 1959 uprising that led to the groups of Hutus to launch attacks on the Tutsis. At the age of 14, Celestin Rumenerangabo walked for three days from Nyamasheke to the city of Kigali where he worked as a housekeeper for a very loving family. After three years of working and saving, he returned to Nyamasheke to support his single mother with the savings he had earned while working. When he returned home, Mr. Rumenerangabo purchased land and planted his first 380 coffee trees and started trading the coffee locally. As they got started, his mother would take care of the coffee plants and the land while he developed relationships with buyers and local brokers. Mr. Rumenerangabo started buying parchment and cherry from neighbors to sell to these brokers, and in 1983 he was married to a school teacher Marie Goretti. Together with his mother, they continued to see growth and success between 1978 and 1994. During this time, the family had distributed scales and milling equipment to grower partners, built collection sites, established new farms and, leaning on Marie’s teaching background, started to support schooling for children from coffee growing families.
- The process for Ireme coffee allows for the flavors to intensify through an anaerobic process. Once collected at the coffee washing station, the fresh cherries are sorted and floated to ensure consistent and good density beans are separated from the others. The carefully selected beans are then put in the tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavor and taste that can be achieved. Once the fermentation has been completed, the coffee is taken for further sorting and drying on raised African beds for about 25 to 30 days.
How to Brew this Coffee
- Use our brew guides for help dialing your coffee in with virtually any brew method here!
What is a "Natural Processed" Coffee?
What does "Anaerobic" Mean?
What's all that info on the bag mean?
From seed to cup
- Here's a short video on how coffee comes from the farmers all over the world to your cup!