In Rwanda, coffee producers can choose which washing station they want to work with.
523 farmers in the Gakenke District in the north of the country bring their cherries to the Bumbogo Washing Station.
Because this is not only committed to training farmers and thus to better coffee prices, it also prepares the coffee in a very special way. In the first step, the cherries are weighed, the pulp is peeled and they ferment for 12 hours in large tanks.
Then they dance five songs on the coffee – the perfect length to remove the sugar layer on the beans. This particular type of preparation is called Ikinimba. They are then sorted and dried on African Beds for 25 days until a residual moisture level of 12.8% is reached.
We say thank you 523 times and look forward to a coffee that tastes like fig, lime and green tea.