Rwanda | Koakaka Muganza

Regular price $26.50

Rwanda | Koakaka Muganza

Regular price $26.50
250g

Region: Nyamagabe district
Altitude: 1,800 - 2,000 metres above sea level
Varietal: Red Bourbon
Process: Dry Fermentation, Washed
Producer: 111 smallholder producers
Owner: Koakaka Cooperative
Awards: Cup of Excellence 2008, 2010, 2011, 2013, 2014, 2015 and 2018.

Saving the best for last, our final Rwandan offering of the season comes from Koakaka Cooperative. This lot is characterised by heavy sweetness and juicy character, with great structure and weight.

Expect notes of sweet honey blossom and vanilla florals, balanced by red grape and maple syrup.

Recommended for pour-over, Aeropress, French Press and cold brew.

Origin Story
This lot was produced by 111 smallholder producers who farm coffee in the villages surrounding Muganza washing station, in the district of Nyamagabe in Rwanda’s Southern Province. Established in 2005, Muganza is one of three washing stations owned and operated by the Koakaka Cooperative, whose members produce coffee along the edge of the Nyungwe rainforest. Like most of the coffee that is grown in Rwanda, this lot is 100% Red Bourbon varietal. 

All of the members contributing to the Muganza washing station enjoy perfect conditions to grow exceptional coffee, with high elevations (averaging 1,800–2,000 metres above sea level), good rainfall (1,100–1,300mm annually), and steady temperatures averaging around 17–18°C. 

As members of the cooperative, they are guaranteed a minimum price for their coffee cherries, and are paid a premium to ensure the very best quality cherries are delivered. In addition, producers receive a bonus that is directly linked to the quality and prices paid for the coffee.
Processing
This coffee was processed using the washed processing method at the Muganza Washing Station, using natural spring water from the surrounding mountains.

Members of the Koakaka Cooperative are trained to only select the very ripest coffee cherries from their trees. During the harvest, cherries are delivered daily to the Muganza Washing Station via foot, bicycle or driven by truck from a local pick-up point (they have 70 pick points in the surrounding area).

They are then sorted by weight and pulped on the same day—almost always in the evening—using a mechanical pulper that divides the beans into three grades. After pulping, the coffee is fermented overnight in tiled tanks (for 12–18 hours) without water and then graded again using floatation channels that sort the coffee by weight (heaviest usually being the best).

The beans are then soaked in clean water for a further 14 hours, before being moved to raised screens for ‘wet-sorting’ by hand.

The sorted beans are finally dried in the sun on raised screens (African beds) for two weeks. During this period, the coffee is turned several times a day to ensure the coffee dries evenly and consistently. It is also sorted constantly, with any defects removed.