Rwanda BUFCAFE remera washing station 12 oz Box

$14.99

In stock

This coffee comes from Buf Cafe and is 100% Bourbon varietal. The famed Buf Cafewashing station is in the mountains near the village of Karaba, in the Ginkongoroprefecture in south-central Rwanda.owned wholly by the Muhirwa family, processing co.ee cherry from two distinctcooperatives in the Ginkongoro prefecture: Cobabakagi (1300 members) and TerimbereKawa Yacu (between 400-600 members). They also collect cherry fromfarmers in other regions, siphoning away outside cooperative output by placingcollection sites within the operating zones of other established groups.Buf Cafe operates two separate washing stations - Nyrusiza and Remera. This particularlot comes from he larger of the two, Remera, which sits at 1950 meters.Processing here follows the Rwandan standard, with a floating tank sort, 8-12 hourdry fermentation, second sort for weight using water shoots, then a 24 hour soakprior to hand washing and hand sorting, concluded by placement on raised dryingbeds on the mountain valley floor.
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Details
Item #:101519
Type:packaged coffee
Aroma:CHERRY
DARK CHOCOLATE
FLORAL
Flavor:HERBAL
MAPLE SYRUP
STONE FRUIT
SWEET
Roast Degree:MEDIUM
Acidity:MEDIUM-HIGH
Body:Medium
This coffee comes from Buf Cafe and is 100% Bourbon varietal. The famed Buf Cafewashing station is in the mountains near the village of Karaba, in the Ginkongoroprefecture in south-central Rwanda.owned wholly by the Muhirwa family, processing co.ee cherry from two distinctcooperatives in the Ginkongoro prefecture: Cobabakagi (1300 members) and TerimbereKawa Yacu (between 400-600 members). They also collect cherry fromfarmers in other regions, siphoning away outside cooperative output by placingcollection sites within the operating zones of other established groups.Buf Cafe operates two separate washing stations - Nyrusiza and Remera. This particularlot comes from he larger of the two, Remera, which sits at 1950 meters.Processing here follows the Rwandan standard, with a floating tank sort, 8-12 hourdry fermentation, second sort for weight using water shoots, then a 24 hour soakprior to hand washing and hand sorting, concluded by placement on raised dryingbeds on the mountain valley floor.