- Gakenke, Gasiza
- Earl Grey Tea, Candied Lemon, Apricot
- Roast Profile:
Bumbogo is located in an area known for high-quality coffee production in Rwanda. It is a highly competitive region in Rwanda and has been home to some of the winning lots of the Cup of Excellence. All cherry is hand-sorted before a pre-pulp float, under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped.
Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermenting parchment is agitated several times through the day by way of ceremonial foot stomping. After fermentation, coffee is released into a large serpentine grading channel. This is a moving channel of water that allows any floaters or foreign objects to float off and be discarded. This process also separates parchment into different density grades. The highest density grade, A1, is trapped by submerged gates early on in the serpentine, where lower density coffee is allowed to pass through. Eventually, we end up with three grades A1 and A2, which sell as specialty coffee, and A3/A4 grades which usually sell in the commercial market. During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment.
Once the parchment is separated into grades, it is given a final post wash rinse. At this point, coffee is taken to a predrying area where the parchment is hand-sorted removing any insect damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day.