CUP PROFILE: Aromas of chocolate and sweet fruit florals are followed by notes of cranberry, lemon and a splash of peach with citrus acidity and a smooth body.
REGION: Mahembe, Western Province, Nyamasheke District, Rwanda
PROCESS: Triple washed
OTHER NOTES: Single origin, traceable
Kivubelt Lot 124 Murundo is sourced from family owned farms organized around Kivubelt Coffee, which owns several farms and a mill in the Nyamasheke district. Furaha Umwizey established Kivubelt which currently cultivates coffee on three farms and also sources coffee from 600 neighboring small producers.
Kivubelt helps local producers improve quality and returns profits directly to the producers who deliver coffee to the Murundo mill. Furaha has also dedicated Kivubelt’s earnings to funding healthcare for more than 200 local residents. Her company owns and operates its own dry mills as well, a huge advantage in maintaining traceability and export efficiency.
This lot is from the washing station Murundo. The triple washing practice involves a pre-fermentation water flotation to sort underripe or damaged cherries. Pulping and fermentation are followed by the second wash, which separates the coffee by density. Finally, the coffee is soaked in clean water overnight prior to moving to raised bed drying tables where it is closely attended by wet mill employees who turn the drying parchment coffee with regularity, and are ready at a moment’s notice to cover the fragile beans with waterproof tarps in case of a sudden rain shower.