- Red Bourbon
- Anoxic Natural
- Pineapple, Bubblegum, Lychee
- Roast Profile:
The Gakenke district where Bumbogo is located, is also an area known for high-quality coffee production in Rwanda. It is a highly competitive region, and home to several winning Cup of Excellence lots in recent years.
All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped.
Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals coming into contact with the cherry. The cherry is dried for 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.