Muhororo CWS FW Gr A1 - Nyamasheke - Western Province

Name: Muhororo CWS
Location: Kirimbi Sector, Nyamasheke district, Western Province 
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods:  Natural, Washed, Honey and Anaerobic experiments 
Altitude of the farms: 1600 - 2100 masl
Altitude of the CWS: 1610 masl 
Average yearly rainfall: 1300-1400 mm
Soil: Acidic 
Cup profile: Rosehip, green apple, green tea, grape, citric, smooth
Projects: Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future
“For me, working in coffee is an opportunity to fulfil my community responsibility. My parents did all they could to support the family and the community, sending all 9 children to school and helping to educate many children with the community. As Gasharu Coffee is the only coffee enterprise owned by a coffee farming family from our community that still lives in the community, I feel the responsibility to make a sustainable business, to help keep the community together and create a legacy that will be carried by many generations.”


[Me, Valentin Kimenyi]

About Muhororo CWS
Muhororo washing station of Gasharu coffee is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. Once the cherries are picked and brought to the washing stations, cherries are floated and pulped with a disc pulper. Parchment then goes into a dry fermentation for 12 to 14 hours before mucilage is washed off. 

Process
Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun's intensity. The drying process takes 14 to 20 days depending on the weather. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export.

This lot is formed by Grade A only.

[Farmer delivering cherry at one of our washing stations]