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Shangi CWS Mutima Wi Shangi Micro Lot AA

Lavado • 15+ Screen size with 87+ Cup score

Arábica
Como el té
Avellana
Sandía
CAFERWA

CAFERWA

16 ventas en Algrano

may 2025 - jun 2025

Entrega disponible a partir de octubre de 2025
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Origen
Ruanda
Productor
CAFERWA
Variedad
Red Bourbon
Tipo de proceso
Lavado
Rango de altitud
1510m - 2110m
Periodo de cosecha
mayo de 2025 - junio de 2025
La puntuación de la copa del vendedor (SCA)
87.75 puntos
Cantidad disponible
20 X 60 kg sacos
Cantidad mínima de pedido (CMP)
3 sacos
ID
RW-87-202505-da7d5c53be
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La historia del café


Nestled in Rwanda’s misty Western Province, Shangi Washing Station sits at 1,786 meters above sea level, tucked into the lush, of Nyamasheke. The cool temperatures, consistent rainfall, and fertile volcanic soils create the perfect conditions for slow cherry maturation.
 What sets Shangi apart isn’t just its terroir, it’s the  passion and commitment farmers to deliver exceptional high quality out put guided by  quality precision at every stage of the cherry life journey to the cup
Shangi CWS processes coffee from local estate and smallholder farmers, many of whom have cultivated these hills for generations. Managed by Caferwa, the station goes beyond the bean by investing directly in farmer well-being. This includes:
  • Fair payments above market rate for every kilogram of cherry delivered
  • Healthcare coverage for farmers and their families
  • A regional health initiative focused on building dispensaries and health posts
  • Ongoing farmer training on harvesting and sorting best practices

Processing Excellence Awards
Shangi is renowned for winning Rwanda Cup of excellence  with presidential award to  Gishugi Caferwa  Shangi CWS.

Processing method:
This coffee is handpicked at peak ripeness , after harvesting, cherries are sorted by flotation to remove defects, then pulped the same day. Fermentation takes place without water for 8-12 hours, allowing natural enzymes to break down the mucilage. Once the mucilage loosens, the coffee is washed in graded channels, where further sorting happens by density. The parchment is pre-sorted by 60-80 women sorters in a single lot, this process is critical to ensure separation of unripped and insect damaged beans. The parchment is then raised on dry beds for a time period of 21-30 days, with regular turning and careful moisture monitoring to ensure even drying and preserve quality, throughout the process, lots remain segregated enhancing traceability and allowing for more distinct cup profiles per lot
This process delivers a clean, bright cup with clarity, sweetness, and structure true to its single farm origin.

About Shangi CWS
Region: Nyamasheke, Western Province, Rwanda
Manager: Jean Claude Nsabimana
Altitude: 1,786 above sea level
Producer: Shangi CWS & Local Smallholder Farmers
Cup Profile: Medium citric acidity, strawberry and citrus notes, clean cup, heavy body, complex aroma



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