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Zoom Akagera Kobakanya
Zoom Akagera Kobakanya

Akagera Kobakanya

$18.00 CAD
off

Description

Washed Red Bourbon ¹
Nyamasheke, Western Province, Rwanda ²

This coffee is made possible by Baho Coffee which works with diverse groups of small producers who deliver coffee cherries to their washing stations for prices far above the national mandated price. They then undertake the work of processing these coffees to parchment for export. 

Akagera washing station is the newest, and smallest, addition to the Baho network. Situated in Nyamasheke, just over the mountain ridge from famed Lake Kivu, coffees from this region have come to be some of our favourites for their dense notes of tropical fruits, black tea and florals.

¹ Processing at Akagera Washing Station

Cherries go through intensive sorting under complete shade, to ensure only the ripest are chosen and any visible defects are removed. Then, multiple rounds of floating - filling a large container with cherries and water, discarding the less dense cherries that float to the top of the tank. The densest coffees (sinkers) are reserved to be processed as the higher grade lots, and the less dense coffees (floaters) are mixed in with the rejected cherries from the initial sorting to be processed as lower grade lots.

When enough volume has accumulated, the cherries are depulped and the double fermentation process starts. First, a dry fermentation for 8 to 12 hours. The tank is then filled with water for an additional 8 to 12 hour wet fermentation. Once the fermentation process is complete, coffee is pushed through the grading channels. Here the coffee is very rigorously washed to remove any remaining mucilage and separated by density. After grading, the coffees are soaked (now with no mucilage attached) in a tank of water for a final 8 to 12 hours. This is thought to promote even distribution of moisture throughout the seeds, thus leading to more even drying.

Coffee is then moved onto shaded drying beds for 48 - 72 hours. This step has two distinct benefits. First, it sets the trajectory for the entire drying phase by initially beginning very gently and slowly under complete shade. Secondly, it allows ample time for intensive sorting while the parchment is still wet - this is important to detect certain defects such as seeds bitten by Antestia in particular, thought to cause the potato defect.

During the first 5 days on the tables, parchment is only exposed to sunlight for a maximum of 3 hours per day, and it is manually turned every 30 minutes to avoid cracking from overly fast drying. It’s finally moved onto drying beds in full sun. When the moisture content reaches 11.0%, the drying phase is considered complete. The parchment is bagged and stored in a dry warehouse until time for milling. Total drying times for washed process coffee is around 30 - 40 days.

² Region of Origin

Nyamasheke, Northern Province, Rwanda

Situated in Nyamasheke, just over the mountain ridge from famed Lake Kivu, coffees from this region have come to be some of our favourites for their dense notes of tropical fruits, black tea and florals.

Many coffee producers have no idea where their coffee ends up or what it tastes like.

This is not that coffee.

Meet the Producer Who Made This Coffee

Baho Coffee's Akagera Washing Station

Akagera washing station is the newest, and smallest, addition to the Baho network. Specifically, this coffee comes from the producer network Kobakanya who formerly managed Akagera. Despite producing exceptional coffee, they were unsuccessful in connecting with an international specialty market and fell upon hard times until meeting Emmanuel from Baho. The relationship has been a symbiotic one, as their leadership has inspired many other producers to begin working with Akagera, and with the traceability efforts of Baho Coffee, they now know who buys their coffee and where it ends up.

Read Their Story

Akagera washing station situated in Nyamasheke, just over the mountain ridge from famed Lake Kivu.