Salume Ramadahn the Head of Production at Buziraguhindwa washing station is dedicated to improving every aspect of processing at the station. Cherry is immediately sorted upon delivery; first by the day it was picked, and further identified by micro-region, and the hillside community it comes from. Once sorted the outer layer of cherry skin is pulped away from the inner layer of the cherry, called a hull or parchment, which is covered in a sticky, sugary layer called mucilage. During fermentation bacteria use these sugars to create a metabolic reaction, converting the sugars into natural acids. This process helps to create the desirable, complex flavours found in washed coffee. At Buziraguhindwa they leave the hull/parchment to aerobically ferment (in open air) for 12-16 hours. On the following day it’s separated by density, using the natural gravity technique in an elevated washing channel. Afterwards the parchment is rinsed and placed back in a fermentation tank of clean water to soak for a further 18 hours. Once cleaned the parchment is hand sorted and placed to dry on raised beds.
We recommend this coffee to be brewed as any method of pour over, doing so will help to highlight the delicate profile, which would be lost as an espresso. When brewed as a V-60, expect to strengthen the citric qualities of mandarin, tangerine and blood orange. When brewed as a Chemex, we’ve found it to highlight the sweetness of ripe nectarine, finishing with a lovely red currant linger.