OMNI (FILTER/ESPRESSO)

Ubumwe

This 100% Red Bourbon coffee was processed at Ubumwe washing station, which sits at 1,650 metres above sea level in the Gacurabwenge sector of Kamonyi District, in Rwanda’s Southern Province. Ubumwe washing station is privately owned by the wonderful Epiphanie Mukashyaka of Buf Coffee and her family.

How was this coffee processed.

  • The ripe cherries are picked by hand and then delivered to the washing station either on foot, by bike, or by trucks that collect cherries from various pick-up points in the area.
  • Before being pulped, the cherries are deposited into flotation tanks, where a net is used to skim off the floaters (less dense, lower grade cherries). The heavier cherries are then pulped the same day using a mechanical pulper that divides the beans into three grades by weight.
  • The beans (in parchment) are then dry-fermented (in a tank with no added water) overnight for 8–12 hours. They are then sorted again using grading channels; water is sent through the channels and the lighter (i.e. lower grade) beans are washed to the bottom, while the heavier cherries remain at the top of the channel.
  • The wet parchment is then soaked in water for around 24 hours, before being moved to pre-drying beds where they are intensively sorted for around six hours. This step is always done while the beans are still damp because the green (unripe) beans are easier to see. It is also always done in the shade to protect the beans from direct sunlight (which they have found helps to keep the parchment intact and therefore protects the bean better).
  • The sorted beans are finally moved onto raised African drying beds in the direct sun to dry slowly over 10–20 days. During this time the coffee is sorted carefully for defects and turned regularly to ensure the coffee dries evenly. It is also covered in the middle of the day when the sun is at its hottest.
  • Once at 11–12% humidity, the coffee (still in its parchment) is stored in the washing station’s warehouse in carefully labelled lots until it is ready for export. The coffee is then dry milled onsite. Here the parchment is removed, and the beans are sorted again by hand and using machinery to remove any physical defects. This is done under the watchful eye of Edouine Mugisha, who has worked with Buf since 2011. Having control over the milling of the coffee means that Buf has greater control over the quality of sorting and processing from cherry delivery right through to export.

Credit: Melbourne Coffee Merchant

Origin

Rwanda

Notes

Grapefruit, mandarin, grilled pineapple

Varietal

red bourbon

Process

Washed

Region

Kamonyi District

Importer

Melbourne Coffee Merchant

Uses

Drip, Aeropress Espresso, Plunger, Cold brew

Regular price $23.00 AUD
Regular price
Sale price On sale $23.00 AUD