We are expecting our most recent Rwandan harvest to land in Australia in May. Limited spot offers are still available on the below coffee. If you are interested, please contact your account manager for more information.
Current Rwandan Offerings
Rwanda Gisanga CWS Koapambu Coop Anaerobic Natural
Cupping Score – 87.00
Tasting Notes – Plum, Passionfruit, Port
The Gisanga coffee varietal is 100% red bourbon and is grown in the Ruhango District in the Southern Province of Rwanda.
This coffee uses an anaerobic natural process. After picking the coffee cherries, they are sorted and floated in water to remove defected beans. The coffee cherries are fermented for 24 to 72 hours in sealed tanks and deprived of oxygen before drying. This allows enzymes within the coffee to activate and start breaking down, converting residual sugars into alcohol, resulting in a less acidic and sweeter product. Afterwards, they are dried on raised beds in the sun. To avoid mould and other unwanted fermentation characteristics, the cherries are turned every 30 – 40 minutes. The drying process takes approximately 4 weeks.
Rwanda Cyato Natural GP
Cupping Score – 85.50
Tasting Notes – Black Cherry, Caramel, Honey
The Cyato Natural is a bourbon varietal that is processed at a washing station in the district of Nyamasheke, west of Rwanda, at an altitude of 1930masl. This washing station has been operational since 2017 and has a seasonal capacity to process more than 300 tonnes of coffee cherries. The location of farming borders the Nyungwe forest, creating land that is rich and fertile, perfect for growing coffee plantations. Tropic Coffee considers bees and other pollinators as essential players in food production. For a long time, the bees’ role in coffee production has never been considered, until recently. The native honeybee existing in the Nyungwe forest where Cyato coffee is grown, creates a unique profile for this coffee. During pollination, bees leave vital microorganisms, giving the coffee a more uniform size and yields better flavours. Furthermore, research has revealed that bee pollination can increase the yield by 36-50%.
The Cyato varietal also borders on Lake Kivu, which provides cool and wet climate at a high elevation. The coffee is grown at or above 2200masl. During the harvest season, cherries are handpicked, cleaned, and dried on African raised beds with the cherries left on. The natural process method imparts a heavy sweetness from the sticky mucilage left on the coffee. Additionally, drying the coffee in the cool climate of the forest, allows the coffee to develop a strong flavour, pleasant aroma, and increases longevity.
Rwanda Gisanga Blend Washed GP
Cupping Score – 84.75
Tasting Notes – Apricot, Black Cherry, Hazelnut
This Gisanga blend is produced by over 850 local coffee farmers who are part of the Koapambu Cooperative. The local farmers bring their harvested coffee cherries to the Gisanga washing station, where over 650 tonnes of cherries are processed per season. This fully washed coffee is processed using water from Theresa’s Natural Spring, situated at the washing station. It is named after the Theresa family living in the village who used the Natural Spring for washing their home processed coffee beans.
The coffee beans are sorted and pulped on the same day as delivery and fermented in open tanks for 10-16 hours. The coffee is transferred to shade protected sorting tables, and then to open raised tables for sun drying. It is rotated regularly and monitored for three weeks during the drying process.
Rwanda Kabyiniro Org Washed GP
Cupping Score – 86.00
Tasting Notes – Nectarine, White Grape, Hazelnut
Previously, this farming area produced crops such as maize, fruits and vegetables, grown for local consumption and occasionally sold. Very few farmers grew coffee, as they were unaware of its value. In 2003, local farmers came together to create the Kopiguka Cooperative, consisting of 6 men and 22 women. Land was requested from district authorities by the coop, to develop and expand coffee farming in the area. As of 2022, the coop has expanded to 44 members, with 40,000 coffee plants.
The coffee plants in this region are planted in such a way that leaves space in between each plant to grow piles of organic mulching. These methods have been shown to increase the quality of the cup, increase soil fertility, and biodiversity, while also minimising the risks of insects and fungi.
The Rwanda Kabyiniro Washing Station is located in the Ngororero District, in Western Rwanda. It is Organic Certified. Its location is between 1,600masl and 1,950masl, with regular rainfall that produces an average temperature between 16°C and 21°C.
After pulping, the coffee is fermented overnight between 12 – 18 hours before grading. A floating station is then used to discard defective cherries. The coffee is then taken to a covered shelter where pre-drying occurs before the product is taken outside to drying tables for prolonged drying. During both the sheltered and outdoor drying, staff hand sort the coffee beans, removing defects.
With a lingering brown sugar sweetness, and a clean light to medium body, this gentle cup is definitely one to try.