This coffee comes to us from the Bumbogo washing station located in the Gakenke area in Rwanda. It is known as a highly competitive coffee producing region in Rwanda and has been home to some of the winning lots in the Cup of Excellence competitions.
All cherry is hand sorted before a prepulp float, underripe or damaged cherry is removed along with any foreign objects. Cherry is then floated in prepulp tanks, removing any floaters and later pulped. Next the coffee is fermented for an average of 12 hours with regular agitation by way of ceremonial foot stomping. After fermentation, coffee is released into a large serpentine channel. The highest density/grade, A1, (this lot) is trapped by submerged gates early on in the serpentine with lower grades being allowed to pass. After this the coffee is taken to a pre drying area for further sorting to ensure the best quality, then it is laid out to dry and turned regularly throughout the day. The coffee is grown at an altitude of 1650 - 2000 masl and is Bourbon varietal.