This coffee comes from an island in the middle of Lake Kivu. It's breathtakingly pretty here, and the coffee is gorgeous as well. This is one of two new Rwandan naturals that we're featuring this season, so be sure to check out the other one too! This particular option has a more acidic sweet-tartness, with notes of greengage, rhubarb, and vanilla. Fruity but complex. 

We are honored to support East African coffee producers who are working toward a better future, especially in countries like Rwanda where they're striving to recover and rebuild their population and culture. This coffee was sourced through Raw Material, who work with local groups across the country and ensure 100% of profits go back to the producers involved. 

Here's a bit more about what they do from Raw Material:

In Rwanda, we work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This will be a work in progress as we gain a greater understanding of the particular challenges Rwandan coffee producers face. Through this process we can develop a model that creates incentives, generates producer buy-in, and maximises impact. We supply coffee from across Muraho’s washing stations, which are located in the Nyamasheke, Gakenke, and Nyabihu regions of Rwanda.

Gisheke is located in Nyamasheke District and overlooks Lake Kivu. Almost half of the cherries received at Gisheke come by boat (!) from Mushungwe Island. All the cherries from the neighbouring islands are delivered by boat to Gisheke, which is only accessible by water. Gisheke’s geographic location makes it ideal for the processing and drying of naturally processed lots. This is due to the consistent wind flow that moves between two steep hills that lead towards Lake Kivu, Idjwi Island, and the Democratic Republic of the Congo.

For this lot, the cherries were hand-sorted to remove underripe or damaged cherry and any foreign objects. Cherries were floated to further remove any defective cherries and then pulped. Once the cherry was sorted and cleaned, it was laid out evenly across raised beds, providing consistent airflow and protection from animals. The cherry was dried for 30 days, turned constantly when the sun was high, and then covered at night. Once fully dried, the outer fruit was removed, and the coffee beans were organised for packing.