Description
Rwanda
Inzovu
/everyday espresso
| Country | Rwanda |
| Region | Inzovu |
| Producer | Small producers |
| Height | 1400 – 1700 meters above sea level |
|
Variety
|
Red Bourbon |
|
Process
|
Washed |
Cupping NOTES
Manzanilla, honey, stone fruits
Citrus acidity and a delicate body.
Rwanda Inzovu
Ruanda Inzovu is grown by smallholder farmers in various coffee-growing regions across the country. Most of them manage plots of fewer than 300 trees and deliver their cherries to Washed stations, which play a vital role in the coffee ecosystem by providing farmers with specialized agronomic training.
This Training on improving farming practices with the goal of
achieving higher bean quality and increasing yields. This not only
strengthens producers’ livelihoods but also contributes significantly
to the quality and reputation of Rwandan coffee.
The harvested cherries are transported to the Washed station, where they undergo careful manual sorting and a flotation process to separate unripe or defective fruits. They are then pulped using Disc and Eco Pulper machines, washed, and spread out on raised African beds, where they remain
for 10 to 14 days to dry, depending on weather conditions.
