Description
RWANDA
MAHEMBE
CUPPING NOTES
Lemon, kiwi, brown sugar. Sweet, balanced and juicy acidity.
This coffee comes from Mahembe, a washing station founded by Justin Musabyimana and currently managed by his son, Willie. Their commitment to quality and traceability has made Mahembe a benchmark in the region, differentiating itself through its meticulous cherry selection and focus on processing coffees with exceptional profiles.
The station is located in a coffee-producing area with unique characteristics, where small farmers bring their crops to be processed under strict standards. Justin, in addition to operating his own farm, buys cherries from local producers, guaranteeing a diverse and well-managed supply chain. His roots in the community and the trust he has built with farmers have cemented his reputation.
The process begins with a rigorous selection of the cherries, where farmers carry out a first classification and the Mahembe team carries out an additional inspection to ensure uniformity. The cherries are pulped using a Penagos machine, which removes the skin, pulp and around 70% of the mucilage, before undergoing a controlled 10-12 hour dry fermentation. The parchment is then washed in water channels, separated by density and soaked for 16 hours in water tanks to refine its sensory profile.
Drying takes place on African beds for up to 21 days, with constant monitoring to protect the coffee from extreme heat and rain. During the early stages of drying, thorough manual sorting takes place while the parchment is still wet, making it easier to detect defects and ensuring superior quality.
Beyond excellence in the cup, Mahembe is committed to sustainability. The station takes advantage of processing by-products to generate organic fertilizer from the coffee pulp, contributing to soil regeneration and reducing the environmental impact of production.
Combining tradition, innovation and community commitment, Mahembe is a source of exceptional coffees with a unique identity within Rwanda’s coffee landscape.
