Rwandan Keranga Coffee Beans
£2.60 – £21.00
Rwandan Keranga single origin coffee beans hand roasted by Iron & Fire.
Caramel undertones with a pleasant cherry acidity.. We have roasted this to a medium plus bringing in the Bright cherry notes through and with careful roasting we have managed to maintain the amazing fruit acidity so this is a complex roast that will reward careful extraction. It’s drinkable 4 days after roasting but it’s at its best 10 to 14 days after roasting as the balance of all the flavor notes align and will keep very well.
Rwandan Keranga single origin coffee beans
BOURBON: This varietal originated on the Island of Bourbon (now known as Reunion Island) and is a mutation of early Arabica species from Ethiopia. It yields slightly more coffee than the Typica varietal but is relatively low yielding. The leaves are broad and cherries can ripen red, yellow or orange. This varietal is known for its amazing complex acidity and great balance and was introduced to El Salvador in the late 19th century.
Rwandan Keranga single origin coffee beans
Following the drought of Ethiopia in the 1980s the very mention of that beleaguered nation would provoke thoughts of arid lands, suffering children and many of the other terrible impacts of a devastating famine. The same might be said of Rwanda and the horrendous genocide and civil war that shook the world during 1994. But to consider these countries only in terms of their tragedies would be wrong for they are both incredibly beautiful and culturally rich nations and of course they both produce very good coffee. In Rwanda coffee has brought hope for a better future since those dark days and the country is now rightly heralded as a top producer of fine speciality coffee. Coffee was introduced to Rwanda in 1903 by German missionaries. As a cash crop it received government backing but the focus was very much on quantity rather than quality. However the impact of the world coffee crisis in the late 1990s, when prices fell for several years below the cost of production, caused many Rwandan coffee farmers to rethink their position. Working hand in hand with the Rwandan Coffee Board (OCIR Café), international NGOs such as USAID, the Bill and Melinda Gates Foundation, and other coffee-focused organisations, a speciality coffee sector was created in the early 2000s.
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province.
Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May early June. All of our selected coffees have been supported by the NGO Technoserve, whose mission is to empower people in the developing world to build businesses that break the cycle of poverty. In coffee this is achieved by improving the quantity and quality of coffee they produce.
KINYAGA WASHING STATION – RED BOURBON
From the Nkanka area of Rusizi in western Rwanda and grown at an altitude of 1,500 to 1,900 metres.
Comprised of 450 members, the cooperative grows red bourbon which is washed and sun dried on raised African beds.
GISUMA WASHING STATION – RED BOURBON
From the Rusizi district in western province. This cooperative has 155 members who grow their coffee at an altitude of 1,705 to 1,850 metres above sea level. Red Bourbon, washed and sun dried on raised African beds.
KARENGERA WASHING STATION – CYIVUGIZA & KIRIMBI
The Karengera washing station is in the Nyamasheke district of Western Rwanda and services 2600 farmers from the villages of Cyivugiza and Kirimbi. We therefore have a selection of 2 lots from this washing station and coffee is produced at altitudes of 1,651 metres above sea level. Red Bourbon, washed and sun dried on raised African beds.
SHARA WASHING STATION – RED BOURBON
This cooperative is situated in the Kagano sector of the Nyamasheke district of Western Rwanda and is comprised of around 438 members who grow their coffee at 1,505 metres above sea level. Red Bourbon, washed and sun dried on raised African beds.
GASHONGA WASHING STATION – RED BOURBON
Gashonga can be found in the tiny corner of Rwanda that lies between the Congo and Burundi. It is located in the Rusizi district in the West and is made up of around 1592 members who grow their coffee at 1,683 metres above sea level. Red Bourbon, washed and sun dried on raised African beds.