RWANDA
raspberry ∙ rosehips ∙ acacia blossom
With Mahembe we present a region in Rwanda, that is not so popular yet but is the birthplace of many interesting coffees such as Mahembe. The owner of the station, Justin Musabyimana doesn’t know the word “compromise” when it comes to improving his processing methods. Justin is just as committed to come up with characteristic coffees as we are.
ahembe has opened a new chapter in our company’s life, as it is the first Rwandan coffee in our product range. Now we can enjoy fresh African coffees all year round since the harvest time in Rwanda is different from Kenya or Ethiopia. Eastern African countries offer excellent coffees. Ninetynine percent of the coffee grown in Rwanda is arabica, the rest is robusta. The beans are predominantly wet-, sometimes dry-processed. There are approximately 300 processing stations in Rwanda. The majority of coffee growers operate small farms with fewer than 200 plants. As one plant yields only about 1.7 kg of coffee, hundreds or even thousands of farmers have to join up so that they have the required amount of beans to be processed as one lot at the stations. Rwandan coffees have complexity and a balanced flavour profile. It’s their unique sweet, flowery fruity touch that distinguish Rwandan coffees from Kenyan or Ethiopian varieties. Justin Musabyimana had worked for long years as a driver at NAEB, a local coffee cooperation. Today he operates his own processing station called Mahembe opened in 2010 on his father’s farm. Justin grows coffee in 8 hectares and he also purchases the crop of more than 500 local farmers.
The plantations lie at the altitude of around 1700-1900 metres in Nyagatare, the most northern region of Rwanda. Justin’s business has a promising future since he has an extensive expertise in coffee growing and harvesting, and his farm has ideal geographical conditions: perfect altitude, predictable rainfall and rich, fertile soils. Justin has introduced several new innovations at his farm in the last few years so that the coffee retains the rich characteristic flavours during processing. The beans are harvested from May to June and are sorted in washing channels. The pulp is separated after fermentation, then the beans are dried in shade, carefully selected by hand, and later fully dried on elevated beds. To protect the beans against temperature fluctuations, they are covered with linen during the hottest hours of the day and at night. We picked out hints of raspberry, rose-hip and acacia in Mahembe.
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To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
casinomocca.hu
photo by the Nordic CoffeeShrub Approach
Mahembe
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