Rwanda - Rugali Honey

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

Cupping Notes:
 Green apple, caramel & grape with a smooth clean finish.
Washing Station:
Region: Nyamasheke
Altitude: 1550-1800 MASL
Varietal: Red Bourbon
Fementation: 12 hours water
Drying Process: over 35 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.

We have experimented with many different honey processing techniques. This season the primary technique we employed was a pre-pulp float to remove floaters, running the cherry through the de-pulper to remove the skin but retaining almost all the mucilage, then finally a gentle rinse to remove any floaters post pulp. The honey processed coffee this season rendered an orange style. The drying conditions at Rugali are ideal for ensuring optimal post pulp drying. Coffee is laid on the drying beds between 12pm and 3pm ensuring maximum exposure to sun during the warmest time of the day, this minimizes the chance of coffee becoming phenolic or over fermented. The coffee is initially laid out very thin; this is to ensure mucilage has maximum exposure to the sun when it is very wet. As the parchment dries, it is heaped into larger piles that give a thermal mass to the coffee while it continues to dry. This enables the moisture content of the parchment to homogenise during drying enabling more even drying results. Next season we will experiment with red and black honey processed coffee from Rugali.