RWANDA

Very aromatic and strongly acidic, with moderate body and persistence, notes of citrus and red fruits. RWANDA COFFEE BEANS Located in a sumptuous setting on the shores of Lake Kivu, the washing station brings together 250 producers. The latter take the cherry coffee by boat, daily, to the washing station. The Nyamwenda washing station processes 250 tons of coffee every year. A very strict classification of cherries is carried out at the entrance of the center. This is followed by a dry fermentation for 12 hours, followed by a fermentation in water for 24 hours. It is then washed, classified and finally soaked for 20 hours. This rather long process allows to obtain a very sweet coffee, with a fine acidity.