RWA7

Ngororero

The coffee from Ngororero Central Washing Station has been lauded worldwide for its superb quality and taste. In October 2018, Ngororero station received two top prizes in the Ernesto Illy International Coffee Awards.

 

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Quick Facts

Country: Rwanda (Western Province)
Farm: Smallholder farmers
Varietal: Bourbon
Processing: Washed
Altitude: 1600 - 2000 meters above sea level

Tasting notes:

Raspberry, rhubarb & caramel

Brewing method:

Brews great in all brew methods, but especially well as pour over (for example V60 or Chemex)


More About
Ngororero

The coffee from Ngororero Central Washing Station (CWS) has been lauded worldwide for its superb quality and taste. In October 2018, Ngororero station received two top prizes in the Ernesto Illy International Coffee Awards. More than 1,500 coffee consumers worldwide loved the coffee above all the other contestants and gave it the “Coffee Lovers Award”.  You can find a full recap of the event here.

Festivities aside, Ngororero is a washing station to keep a close eye on. The region where Ngororero is located has a high potential for refined and fruit-forward cupping profiles.

When producers deliver their cherry, the washing station staff selects the best cherries and removes any underripe cherries through flotation. They have sorting tables and 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.

The washed process follows the classic method for processing. The cherries pass through the depulper and mucilage removal machine. With part of the mucilage still intact, the coffee undergoes a 12 to 24-hour fermentation in concrete tanks to break down the fruit. Fermentation time depends on weather conditions. Afterwards, the coffee passes through the washing and grading channel. The densest beans remain at the start of the channel. The beans with least density float to the end of the line. This process separates the batch into 5 different parchment grades. Only the heaviest beans are selected for the microlot production.