Mahembe is a privately owned washing station, owned by Justin Musabyimana who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation.
He has an 8-hectare farm of his own and buys cherries from the surrounding smallholders. This area is not as well known for quality coffees as some other parts of Rwanda but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes.
The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. A Penagos Eco Pulper removes the skin, pulp and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After this the parchment is graded and washed in channels, it is separated into two grades based on density before being soaked under clean water in tanks for 16 hours.
The parchment is initially taken to pre-drying tables, which are under shade, and where, while the parchment is still wet, a lot of hand sorting is done as it is much easier to see defects at this point. The parchment is dried on African drying beds for up to 21 days, during which time the parchment is covered by a shade net during the hottest hours of the day, at night, and anytime it rains. Mahembe makes organic fertiliser from the coffee pulp.
This Rwanda coffee is super clean & juicy. The delightful vibrancy of sweet lemon, blackcurrant & plum fruitiness, finishes with brown sugar sweet aftertaste.
Brewing Recipe :
1 : 15
31st of May 五月三十一號
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