This lot comes from Mahembe, a privately owned washing station owned by Justin Musabyimana. The station is now managed by his son, Willie.
Our partnership with this washing station spans many years, due to its commitment to consistently high-quality coffee. Justin, who also cultivates his own coffee, produces exceptional cherry quality and is very experienced in processing.
Having grown up in the local area, Justin returned after a period away, investing in the community by establishing a wet mill on his father’s coffee plantation. In addition to his own 8-hectare farm, he buys cherries from neighbouring smallholders. While this region may not be as renowned for quality coffees as some other parts of Rwanda, it has high altitudes and an increasing number of farmers venturing into coffee cultivation at these elevations.
We’ve discovered that these lots possess a distinctive character, setting them apart from other Rwandan coffees. Justin’s well-organised operations, combined with his efforts on the ground to enhance quality, consistently bring exceptional results in the cup.
Harvest
The season in Rwanda can run from March to August, but for the most part, our selections come from cherries picked between May and July. This can always shift a little depending on the weather and the altitude the coffee is being grown at.
Within the local community, various smallholder farmers deliver their cherries to the Mahembe washing station for processing. In addition, Justin himself cultivates cherries.
The farms are predominantly small, family-run operations. Families manage plant care and cherry picking, often cultivating additional crops for personal consumption. Some farmers, however, operate on larger plots of land.
Competition for cherry supply is intense, as farmers have the freedom to choose their preferred washing station. Justin’s ability to maintain a steady cherry supply hinges on his relationships with farmers and the competitive pricing he offers. His deep-rooted connections in this community serve as a solid foundation for these relationships.
Cherry reception
Justin and the Mahembe team demonstrate exceptional competence in overseeing the cherry delivery process from farmers. They stick to rigorous protocols for cherry reception and sorting. Farmers are responsible for the initial sorting of their delivered cherries, and if needed, additional sorting is conducted by the trained staff. Subsequently, the cherries are placed in a tank prior to pulping, during which floaters are separated and processed separately as lower grade coffees.
Fermentation, washing and drying
In Rwanda, the prevailing cool climate throughout the season plays a pivotal role in controlling the fermentation process. Using a Penagos Eco Pulper, the skin, pulp, and approximately 70% of the mucilage are removed. The coffee is then dry fermented for 10-12 hours. After this, the parchment is graded and washed in channels, followed by a separation into two grades based on density. It is then soaked in clean water tanks for 16 hours soaking.
Initially, the parchment is transported to shaded pre-drying tables where extensive hand sorting takes place while the parchment is still damp. This phase is crucial as it allows for easier detection of defects. The parchment is then laid out on African drying beds for a span of up to 21 days. Throughout this period, the parchment is shielded by shade nets during the hottest hours, at night, and whenever it rains.
A notable sustainable practice at Mahembe is that they make organic fertiliser from the coffee pulp.
