Rwanda BUF Remera Gitantu
Lime zest, fresh herbs, sweet
** Next Roasting Day will be
The Rwanda BUF Remera Gitantu is 100% red bourbon coffee, it was processed at Buf Café’s Remera washing station, at 1,935 metres above sea level in the south of Rwanda
Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight.
After pulping, the coffee is fermented overnight (for around 12-18 hours) and then graded again to sort the coffee by weight. The wet parchment is then soaked in water for around 24 hours to stabilise moisture content.
These coffee are all hand sorted This takes place in two stages - on the covered pre-drying tables and on the drying tables. Washed beans are moved from the wet fermentation tanks onto the pre-drying tables, where they are intensively sorted under shade for around six hours. The idea is that greens (unripes) are still visible when the beans are damp, while the roofs over the tables protect the beans from the direct sunlight. Next, the beans are moved onto the washing station’s extensive drying tables for around 14 days (depending on the weather), where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or ‘funny looking’ beans. After reaching 11% humidity, the coffee is then stored in parchment in warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali.
Tasting Note: Lime zest, fresh herbs, sweet.