Rwanda Anastase Mudaherenwa

What We Taste: Raspberry Jam  Lemonade  Pecan Pie
 
Due to the nature of small scale farming in Rwanda it is extremely rare to secure a microlot that is fully traceable back to a single producer, as is the case with this special lot from Anastase Mudaherenwa.  Usually a coffee will be traceable to an individual washing station or a producer collective, but 81 year old Anastase's farm is large enough at 1.05 hectares on which he has 5,200 coffee trees.  Anastase inherited his first plot of trees from his parents when he was in his teens, so he now has over sixty years of coffee growing knowledge. 
 
The coffee cherry is hand picked at his farm, and then delivered to the nearby Nyarusiza Washing Station.  The first step is for the cherry to be added to flotation tanks and the floaters removed, being less dense and lower grade cherries.  The heavier cherry is then pulped and then dry-fermented in tanks overnight with the parchment still intact.  It is then sorted again, soaked in water for 24 hours and then hand sorted on shaded pre-drying beds.  Finally the sorted beans are dried on raised beds in the sun over the next ten to twenty days with regular turning to ensure even drying.  When ready the coffee is delivered to a dry mill where the parchment is removed and the beans again sorted to remove defects.
 
The Rwanda Anastase Mudaherenwa is an intensely sweet and elegant cup of raspberry jam, home made lemonade and a pecan pie/caramel finish.
 
Available for either espresso or filter coffee brewing.