Karambi PB – Rwanda

For Edmond Kanyamibwa, the owner of Karambi Mtn Coffee, quality comes before everything else. Edmond built his first washing station in 2014. He received good feedback on his processing and focused on improving the facilities at his washing station and expanding its capacity.

At the end of the 2015 season, as he toured around his home village, he found an area with good coffee farms, but there was no washing station to help farmers process the coffee for good quality. He built Karambi Mtn Coffee washing station, which he operated for the first time in 2016. Quality remains a priority for him, he processed 230 tons of cherries and hopes to grow this volume next year.

At the station, the cherry is delivered, floated, and separated before then being pulped and fermented until the mucilage is loose enough to be washed off. From here the coffee is washed in the grading channels before being transferred to the raised beds for 10-14 days to dry to 11% moisture.

Expect a lot of complexity, black currant, loads of florals, and a coffee that stays beautiful from hot to cold.