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FARM: Kanya
REGION: Western Province
PROCESS: Washed
VARIETY: Red Bourbon
ALTITUDE GROWN: 1545m
NOTES: Dulce de Leche, Demerara Sugar, Stone Fruits & Fig

SCA: 85

Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Kanyamibwa Edmond, the previous owner of Kanya Washing station, built it as a mini washing station in 2014 using a loan from RTC. A resident of the area, he had always been interested in coffee and used the station to learn and perfect the methods of processing cherries.

Over the following years, Kanya grew to process high quality and significantly increased the capacity of the station to handle more volume. At the Kanya washing station strict processing are followed, the coffee is first passed through floatation tanks to remove any foreign matter, under ripe and floaters. After that the coffee is machined pulped with the help of a Penagos de-pulper, after this the coffee is dry fermented in a specific storage space for around 24 to 36 hours and the mucilage removed before being placed to dry on raised beds for a period from 15 to 22 days.