RWANDA - Cyeshero Hill

RASPBERRY SORBET, ROSÉ, SMARTIES 
Full & Fruity 

ROAST DEGREE: Light 
BREW TYPE: Filter
ORIGIN: Rwanda, Western province, Nyamasheke district
PROCESS: Natural
VARIETY:  Red bourbon
ALTITUDE:  1535-1900 Masl
IMPORTER: Semilla coffee 
FARMERS: Kayitera Stanislas, Karera Gratien, Bangambiki Felcien, Ruberakurora Zabron, 
Habanabakize Thomas, Rusingizandekwe Frodurad, Rwarahoze Thadee, Nkejuwimye Gratien, 
Ngendabanyika Japhet, Nukuri Pierre, Nirere Valens, Bimenyande Innocent, Singirankobo Gratien, 
Bisine Abel, Mukandasongerwa Annoncita, Nahimana, Baratsikimba Gratien, and Mukanyangezi 
Athanasie. 

Natural Processing at Akagera Washing Station: 
Natural processing is approached equally across all stations. First, quality control is handled at delivery via hand sorting and floating. The good quality cherries selected in this process are stored in bags for 12 hours, allowing the mucilage to stick to the bean. Cherries are then turned out onto drying tables the following morning, with no more than 150kg being placed on each table, and the cherries are stacked no thicker than 2 to 4 cm, depending on the weather. For the first 5 days, the cherries are turned every hour, while from day 5 to 20, the coffee is turned every two hours. On the 20th day, the cherries are assessed, and if the weather is hot, they are covered for three to five days, and this process is repeated until the 45-50th day. In general, 
naturals are left to dry for between 50-53 days across all washing stations.