Specialty Coffee Rwanda Kanya Natural

Imagine walking the steep paths of Nyamasheke, over 1500 meters high, where the air is thin and the sun patiently nourishes the Red Bourbon berries. This coffee is not just a drink, but the story of a vibrant land. At the first sip, you will be wrapped in a deep sweetness that recalls ripe plum, immediately refreshed by a lively note of lime dancing on elegant acidity and a round body. It is an intense aromatic experience, enriched by a finish of exotic spices, dedicated to those who seek a complex and authentic emotion in coffee. FARMGATE PRICE FARMGATE PRICE: €8.79 (paid directly to the farmer) The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find. The Farmgate price is then added to the following costs before reaching the roastery: Packaging costs Handling costs at origin Logistics costs (shipping and customs duties) Handling costs upon arrival Customs clearance and phytosanitary inspection costs in Europe Internal transportation costs SENSORY DESCRIPTION GCB Score: 87.25 points out of 100 Sensory profile: Aromatic and intense Aromatic Notes: Plum, lime, spices Taste & Body: Medium-high acidity, good body, very sweet TECHNICAL DESCRIPTION Origin Rwanda Area Nyamasheke Cooperative/Farm Kanya Microlot 826 Altitude 1545m Variety Red Bourbon Process Natural FULL DESCRIPTION Rwanda is blessed with ideal conditions for coffee cultivation, including high altitude, regular rainfall, volcanic soils with good organic structure, and an abundance of Bourbon varieties. The vast majority of Rwandan coffee is produced by small landowners; it is estimated there are about half a million, with plots often not much larger than a single hectare per family. Coffee is grown throughout much of the country, with particularly high concentrations along Lake Kivu and in the southern province. Rwandan smallholders organize into cooperatives and share centralized wet mills or washing stations, as they are locally known. Flowering occurs between September and October, and the harvest runs from March to July, with shipments starting in August and continuing through December. Producers Kanyamibwa Edmond, the previous owner of the Kanya washing station, built it as a mini washing station in 2014 using a loan from RTC. A local resident, he has always been interested in coffee and used the station to learn and refine cherry processing methods. In the following years, Kanya grew to process high-quality coffee and significantly increased the station's capacity to handle larger volumes. Kanyamibwa used Kanya's profits to build a second washing station and, in 2017, decided to sell Kanya to RTC to properly continue managing the operations of his second facility. At the Kanya washing station, strict processing procedures are followed: the coffee is first passed through flotation tanks to remove any foreign objects, unripe beans, and those that float. The coffee is then dried on raised beds for a period ranging from 20 to 25 days.