Coffee.

Rwanda
Bumbogo, Natural

Region:
Gitsimbwe, Gakenke District
Varietal:
Red Bourbon
Process:
Natural
Tastes:
Strawberry, Mango, Vanilla
Roast Profile:
Filter

The Gakenke district where Bumbogo is located is 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. 

Bumbogo is the station closest to Kigali that Raw Material work with, built in 2017. The station has more than doubled their production since 2018, with an impressive expanse of drying beds covering the hills surrounding the washing station itself. The station works alongside the community in ways external to the purchase and processing of its coffee. This value adds when paired can massively improve not only quality but the yields of a producer’s land.

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.