Vunga - Rwanda - Washed

PROCESS - WASHED
VARIETY - RED BOURBON
REGION - NYAMASHEKE DISTRICT
NOTES - RED GRAPE, MANDARIN, ORANGE, PEACH

250g

PRODUCER:

VUNGA IS A WELL-ESTABLISHED SMALL COOPERATIVE RUN BY PRESIDENT UWIMANA DAPHROSE. HER PARTNERSHIP WITH THE EXPORT AND FINANCING CAPABILITY OF MURAHO TRADING CO WAS FORMED TO HELP VUNGA INCREASE THEIR QUALITY, FETCH A HIGHER PRICE FOR THEIR COFFEE AND TO INTRODUCE IT TO NEW MARKETS.

VUNGA IS A WELL-KNOWN WASHING STATION, THOUGH IT IS LOCATED IN AN AREA IN RWANDA WHERE VERY LITTLE COFFEE IS PRODUCED, IT HAS A REPUTATION OF PRODUCING EXTREMELY HIGH-QUALITY COFFEE. IN 2012, VUNGA PLACED 13TH IN THE RWANDA CUP OF EXCELLENCE AND 4TH IN 2014.

PROCESS:

ALL CHERRY IS HAND-SORTED BEFORE A PRE-PULP FLOAT, UNDERRIPE OR DAMAGED CHERRY IS REMOVED, ALONG WITH ANY FOREIGN OBJECTS. COFFEE IS FERMENTED IN DEDICATED CONCRETE FERMENTATION TANKS FOR AN AVERAGE OF 12 HOURS. DURING THIS TIME, THE FERMENTED PARCHMENT IS AGITATED SEVERAL TIMES THROUGHOUT THE DAY.

AFTER FERMENTATION, COFFEE IS RELEASED INTO A LARGE SERPENTINE GRADING CHANNEL. THIS PROCESS ALSO SEPARATES PARCHMENT INTO DIFFERENT DENSITY GRADES. ONCE THE PARCHMENT IS SEPARATED INTO GRADES, IT IS GIVEN A FINAL POST-WASH RINSE.

AFTER REMOVING ANY INSECT-DAMAGED, DISCOLOURED OR CHIPPED COFFEE THE PARCHMENT IS LAID OUT TO DRY AND TURNED ON A REGULAR BASIS THROUGHOUT THE DAY FOR 30 DAYS.