Rwanda - Rugali Anoxic Washed

Roast Profile:- Light

Notes of: Maple Syrup & Cola Bottles

We source this amazing coffee from Raw Material, 100% of their profits go back to the people who produce the coffees.

Raw Material work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This will be a continuous work in progress in the coming years, as we gain a greater understanding of the particular challenges Rwandan coffee producers face.

Rugali has become an impactful example of a successful washing station for the specialty coffee market. It is a station that has in just a few years produced coffees that have been used in competitions worldwide and put the Nyamasheke District on the map for high-quality processed Rwandan coffees. 

The station is located close to its smaller sister station Kilimbi. These two stations were the first stations in Rwanda to legally export natural and honey processed coffees. While production of natural and honey processed coffee is still monitored strictly by NAEB, the elevation of Rugali naturally lends itself to producing coffee in these styles.

Variety |   Red Bourbon

Process | Anoxic Washed

Altitude | 1450 - 1600 MASL

Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours. 

The water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.

Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid. For the washing process to continue, the cherries are pulped, and the exposed beans are washed and graded.

The coffee is then sun dried for between 4 and 8 hours daily, and dried on raised beds for between 2 to 3 weeks.

*Our coffee is freshly roasted each Monday and orders are dispatched on Wednesday and Friday. Due to COVID-19 Royal Mail are still experiencing delays which means your coffee may arrive a few days later than normal. Apologies for any inconvenience.