'THE NINERS SERIES #1' - BUMBOGO NATURAL

  • Region

    Gakenke

  • Varietal

    Red Bourbon

  • Elevation

    1650-2000 masl

  • Farm/ Producer

    Bumbogo Washing Station

  • Process

    Natural

Bumbogo employs 105 casual employees during the coffee harvest season and three permanent staff members who are in charge of maintaining the station during the off-season. All of the staff employed at Bumbogo washing station, are responsible for hand sorting cherry, processing the coffee, and turning the parchment when drying. The coffee cherries are hand-sorted before being floated in a tank of water, during which under-ripe or damaged cherries are removed, along with any foreign objects. The cherries are then moved to raised African beds, to be processed as a natural process.

This coffee is the first natural process that Bumbogo has produced, and is a real testament to the quality of the coffee being grown in the surrounding hills, as it’s one of the cleanest and most vibrant natural coffee’s we’ve ever had through our doors. Natural processed coffee is still very new to Rwanda, and it was only last season (2016) that we got to understand it’s potential. We will be working closely with our exporting partners this season, exploring new processing techniques, and look forward to sharing the results with you!

 

  


BREWING GUIDE

 

We’ve found this coffee shines through any drip filter method, with a V-60 or Kalita wave being our personal favourites. With a V-60 or Kalita wave, try a dose of 19g of freshly ground coffee, and 300ml of freshly boiled, filtered water – This will produce and deliciously fruity brew, with a bright plum acidity, and notes of lavender and apricot.