

Rwanda
From the Heart of Africa, Rubens selected a Rwanda Red Bourbon coffee grown at high altitudes with a rich profile that stands out for its acidity and the intensity of the flavors of nectarine, grapefruit, green apple and black tea.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Gitega Hills is a washing station, located in the Cyanika sector, near a small town Miko. Gitega is the land cell around the station, which covers an area of around six hectares: a cell is a part of a sector, and sectors compose regions or provinces.
Established by RTC in 2016, Gittega Hills has been managed by Alex ever since.
All station workers come from the local community, and Alex feels that the station plays a valuable positive role, providing the employment to the local residents. Gitega employs 150 people: 11 are permanently employed, and the others are hired seasonally. 90% of the workers are women. 1040 farmers contribute cherry to Gitega’s annual production, and in 2016 they processed 400 tons of cherry. The farms all lie between 0.5 km and 7 km away and are serviced by 33 cherry collection points. On average the contributing farms grow just 400 trees (1 hectare). The station provides farmers with organic EM2 compost which consists of recycled cherry pulp from the station with some animal manure.
Farmers collect cherries and bring them to cherry collection points. The cherries are then transported to the washing station and sorted. After the first sorting, the cherries are floated to separate those with low density and as a preparation for pulping.
They are subsequently placed in water-filled concrete tanks in the shade and left to ferment for 18 hours. Pulping takes places using the traditional washed method: the cherries are soaked several times to remove the pulp. In this case, they are first fermented.
After fermentation is complete coffee is thoroughly washed in concrete channels to remove any remaining mucilage. The beans are then laid out to dry until the moisture content is reduced to 10-12%. Drying typically takes 12-15 days. The beans are stored in parchment until ready for export.