Faustin Ribilimana ( Espresso Roasted )

COUNTRY: Rwanda

PROVINCE: Northern Province

DISTRICT: Gakenke District

SECTOR: Ruli Sector

WASHING STATION: Ruli Washing Station

ELEVATION: 2,020m above sea level

VARIETY: Red Bourbon

PROCESSING: Washed

FARM SIZE: 1,240 trees

WASHING STATION OWNER: Dukunde Kawa Cooperative

It is very rare to be able to get a coffee that is traceable back to a single producer in Rwanda, so we feel extremely fortunate to be able to share this special lot from Faustin Ribilimana and wife Judith Kankera. Single producer microlots like this one are very special. In this case, it is made possible due to the size of Faustin’s farm, which slightly bigger than the average farm, totalling 1,240 coffee trees across two parcels of land.

The team at Dukunde Kawa takes a huge amount of care in processing its coffee. All members of the cooperative are trained to only select ripe coffee cherries from their trees. On delivery, the cherries are inspected and sorted by hand to ensure only the very ripest cherries are processed. Farmers do the selecting, and receive the highest income from the ripest, healthier fruit. The remainder of their crop still gets purchased by the co-op, at a lower price, to be processed and sold for the internal market.

Cherry is then sorted by weight (and any floaters are removed) by a Pinhalense machine. Coffee is then pulped on the same day using a mechanical pulper that divides the beans into three grades by weight, with the heaviest, A1, usually having the highest cup quality. After pulping, the coffee is pre-washed and fermented overnight for around 12–18 hours and then graded again using floatation channels that sort the coffee by weight. The wet parchment is the washed a second time and left to ferment for a further six hours. 

Next, the beans are moved onto the washing station’s extensive raised drying tables (‘African beds’) for around two weeks, where they are sorted again for defects, turned regularly and protected from rain and the midday sun by covers, ensuring both even drying and the removal of any damaged or defective beans. During this period the coffee is also turned several times a day by hand to ensure the coffee dries evenly and consistently.

After reaching 11-12% humidity, the coffee is then transported to Dukunde Kawa’s purpose-built warehouse prior to final dry-milling and hand sorting at the cooperative’s dry mill. Before being loaded for export, Rwanda’s National Agricultural Export Development Board also inspects and samples the prepped parchment.

Suitable for Espresso Machine, Mokka Pot, Stove Top, French press, and Filter brewing methods

Recommended Espresso Machine,Mokka Pot,French press

**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.