Kigeme CWS-Nyugwe Micro lot Grade AA FW

A Farmer-Led Innovation from Rwanda’s Southern Highlands

Kirehe is a rare single-farm gem located near Rwanda’s Nyungwe Rainforest, thriving at altitudes of up to 2200m above sea level .
 In a region of mostly smallholder plots, Kirehe stands out for its altitude, biodiversity-rich environment, and meticulous fermentation, washing, and drying methods. This Grade AA micro-lot represents the unique character of a single-farm coffee, grown with care at high altitudes. The Kirehe micro-lot was inspired by the initiative of over 860 farmers who began innovating their processing methods by carefully separating lots based on the altitude at which the coffee was harvested (1800m and above), under the leadership of Jean Marie, the coffee washing station manager. The result is a cup with bright citric acidity, nutty notes, clove-like spice, sugarcane sweetness, a milk chocolate aroma, and a velvety body.

 

About Kigeme CWS and Kirehe Farm

Manager: JMV

Foundation year: 2017 

Number of members: 860+farmers 

Altitude range of the farms: From 2000 to 2500m above sea level.
Altitude of the washing station: 2070m above sea level.

Soil: Sandy clay loam 

Farm size: 1 Hectare 

Climate: Tropical

Processing method:
This coffee is handpicked at peak ripeness from Kirehe Farm, This coffee is handpicked at peak ripeness from Kirehe Farm.
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.
This process delivers a clean, bright cup with clarity, sweetness, and structure true to its single farm origin.