Rwanda – Muhororo

At Muhororo, coffee processing begins with cherries harvested from altitudes of 1,650 to 2,110 meters, contributing to a unique flavor profile. The cherries are first floated to separate ripe fruits from defects, then sorted on pre-drying tables. They are dried on raised African beds for 25-30 days, allowing optimal airflow and sun exposure to enhance flavor.

After drying, the coffee is stored carefully, hulled to remove outer layers, and sorted by skilled women to ensure consistency. Finally, the coffee is packed in GrainPro and Jute bags for export. This process highlights both the coffee’s quality and the community’s sustainable practices.

Regija: Western Province.
Obrada: Natural
Sorta: Red Bourbon.
Visina: 1650-2110 m.a.s.l.
Okus: Winey, plum, cocoa, apricot.