The Gatsibo district lies in the Eastern part of Rwanda and in the centre is the Muhura Estate. The terrain is sandy and the land is arid. The farmers harvest around 5kg of ripe cherries per tree and use a double fermentation system involving 12 hours wet and 18 hours dry. The coffee is then sun dried across 200raised drying racks.
Region Gatsibo district
Screen Size 15
Altitude 1500 - 1700 MASL
Process Method Fully Washed
Soils Sandy clay
Moisture Content 11.4%
Crop Yr 2012
Optimal Roast Suits all profiles
Aromas of tobacco, earth and straw. Cup shows hazelnuts, blackcurrant and wine. Full body and strong acid moving to a malty buttery finish. Very complex coffee.
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