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Kirehe Farm FW Gr A - Kigeme CWS - Nyamagabe - Southern Province
CAFERWA
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- 17 vendas em Algrano
- 2 Média de pedidos por torrefador
- 16 Relações de torrefação
- Origem
- Ruanda
- Produtor
- CAFERWA
- Variedade
- Bourbon
- Tipo de processamento
- Completamente lavado
- Faixa de altitude
- 2000m - 2500m
- Período de colheita
- Abril de 2022 - Abril de 2022
- Pontuação da taça do vendedor (SCA)
- 87.0 pontos
- Código
- RW-23-202204
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A história do café
Kirehe is a farm that delivers cherry to the Kigeme Coffee Washing Station in the Southern Province of Rwanda. This is Grade A is an exclusive single-farm lot from one of the few bigger farms in the area. Kigeme CWS is also well-known for the experience of its staff and the quality of the coffees. It is one of Caferwa's CWS with the greatest potential for high-quality lots due to the high altitude of the farms, that can be located as high as 2500 m above sea level! The farms sit around the Nyungwe rainforest, a region that has intense rains that help with the maturation of the cherries. The altitude also allows farmers to use fewer chemical inputs and some are currently undergoing the organic certification process.
[Drying beds in between hills]
About Kigeme CWS
Manager: Rutaganda Simon Pierre
Foundation year: 2017
Number of members: 860 farmers
Altitude range of the farms: From 2000 to 2500 m
Soil: Sandy clay loam
Average farm size: 1 ha
Climate: Tropical
Average yearly rainfall: 110 mm
Altitude of the washing station: 2070m
Process: After sorting and floating, the coffee is pulped and fermented without water for 16 to 20 hours. Once the mucilage is loose, the beans are rinsed on washing channels and taken to raised beds to dry for up to 24 days with constant moving of the beds and monitoring of moisture content
“We started working on micro-lots 3 years ago when some American customers asked if we could do it. We began separating lots based on altitude (1800m and above), quality profile and some on farm. We had support from a person who used to do this type of coffee in Kenya. Micro-lots require a lot more dedication and special attention. Of our washing stations, I believe that Kigeme is one of the ones with highest potential for quality because of the altitude, the age of the trees and the quality of the soil. On top of that, we maintain very rigorous processing methods.”
[Drying beds in between hills]
About Kigeme CWS
Manager: Rutaganda Simon Pierre
Foundation year: 2017
Number of members: 860 farmers
Altitude range of the farms: From 2000 to 2500 m
Soil: Sandy clay loam
Average farm size: 1 ha
Climate: Tropical
Average yearly rainfall: 110 mm
Altitude of the washing station: 2070m
Process: After sorting and floating, the coffee is pulped and fermented without water for 16 to 20 hours. Once the mucilage is loose, the beans are rinsed on washing channels and taken to raised beds to dry for up to 24 days with constant moving of the beds and monitoring of moisture content
“We started working on micro-lots 3 years ago when some American customers asked if we could do it. We began separating lots based on altitude (1800m and above), quality profile and some on farm. We had support from a person who used to do this type of coffee in Kenya. Micro-lots require a lot more dedication and special attention. Of our washing stations, I believe that Kigeme is one of the ones with highest potential for quality because of the altitude, the age of the trees and the quality of the soil. On top of that, we maintain very rigorous processing methods.”