Rwanda - Rugali Natural

Natural Process
One of only 2 washing stations in Rwanda allowed to produce honey and natural process coffee in 2018/19.

Cupping Notes:
 Apple, orange & brown sugar with fruity smooth finish.
Washing Station:
Region: Nyamasheke
Altitude: 1550-1800 MASL
Varietal: Bourbon
Drying Process: Raised bed for
over 30 days

Rugali CWS was one of two washing stations to be granted approval to produce natural and honey processed coffee in Rwanda. While production of natural processed coffee is still monitored strictly by NAEB, the elevation Rugali lends itself to produce exceptional naturals.
Dried on traditional African raised beds, cherry is meticulously hand sorted before drying, removing any visually under ripe cherry, coffee is then floated to further separate any low-density cherry. Coffee is laid out to dry on well-maintained drying beds. Grass and weeds are managed and removed from below the beds to ensure no additional moisture raising from the ground during the drying stage. Drying beds stretch across a large open 
plain where air flow and sunlight have maximum expo- sure to the coffee as it dries. During the dry season day time temperatures reach 28 to 30 degrees and evening temperatures drop to 12 to 15 degrees. This spread of temperatures is ideal allowing for slow and gradual drying which the team at Rugali have found is optimal for natural processed coffee.

Coffee is turned every hour during the day. All the while, casual workers consistently hand sort cherry as it dries removing damaged cherry or discoloured pods. Once dry, the pods have a raisin like textured skin, are dark brown, almost black, and have a shiny gloss coating.

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