Morning Mimosa - Rwanda

Roast Profile | Light

Notes of | Pineapple, Hibiscus, Champagne

Variety | Red Bourbon

Process | Anoxic Natural

Altitude | 1500 - 2000 MASL

For the fourth year on the trot we're bringing you this incredible coffee and our 7th year buying coffee from the lovely people at Shyira! They work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets.

Every washing station has its own washing station song. These have been created to instil a sense of pride and ownership to both full time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, singing through five iterations of their song while stomping on the parchment. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee during the fermentation stage. 

Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. 

The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours. The water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.

Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid.

To continue into the natural processing phase, coffee is dried in cherry on raised beds for between 4 to 5 weeks. The raised beds ensure optimum circulation of airflow, assisted by the cherry being turned every 30 minutes of the duration of its drying!

*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.