Brews especially well as pour over (for example V60 or Chemex)
More About Musha
Musha washing station lies at 1422m altitude in the Gisagara district of Rwanda’s Southern Province. The station services 657 smallholder producers from the surrounding hills.
When producers deliver their cherry at Musha, the washing station staff selects the best cherries and removes any underripe cherries through flotation. They have sorting tables and a trained staff only for this purpose. Given the high number of washing stations, the stations face high competition to receive cherry from the surrounding community. Therefore, they have to accept almost every delivery to prevent the producer to sell elsewhere with less hassle. Hence, an important selection task has to be carried out by the washing station staff in order to produce the best coffees.
Musha produces naturals only at the start and at the end of the harvest season. This allows the washing station staff to put all the attention needed in making this delicious coffee, without worrying about capacity. The natural process follows the meticulous method for selection and drying of the cherries. After selection, the cherries go straight to the drying tables. They are spread out in a very thin layer to prevent mould growth during the drying and to ensure even drying. It takes around 3 weeks for the cherries to dry on the raised beds.