Rwanda - Gihombo MICROLOT (SCA 85+)

Rwanda - Gihombo MICROLOT (SCA 85+)

from 6.95
  • Country: Rwanda

  • Region: Nyamasheke District

  • Varietal: Catura, Catuai, Bourbon

  • Process: Fully Washed & Sundried

  • Elevation: 1600 - 2000m

Located in Rwanda's Western Region and built in 2006, the Gihombo wet mill became fully functional in 2011. Situated in the hills surrounding Lake Kivu the volcanic soil and 1020mm rainfall ensures prime growing conditions for coffee. Since opening the Gihombo Wet Station has shown a great consistency in processing quality.

Rwanda has idea coffee growing conditions which include high altitude, good rainfall, volcanic mineral rich soils with a fantastic organic structure. The vast majority of Rwandan coffee like this microlot from Gilhombo is produced by smallholders of which there are thought to be around half a million who grow on parcels of land often not much larger than just one hectare per family, with an average of approximately 180 trees each. The Gihombo wet mill is a privately owned washing station that was built in 2006, but only really became fully functional in 2011. The mill is located near the shores of Lake Kivu in the northern part of the Nyamasheke district, in our view one of the best growing regions. All coffee is processed using a 800 kg/hr Penagos eco­pulper, dry fermented for 12 hours and then dried on raised beds for 15 to 22 days. Gihombo is supplied by a group of 320 farmers from the sectors surrounding the washing station and averages a production total of around 30 tons of parchment annually.

Flavours of citrus lemon zest with a natural sweetness attributed to maple and brown sugar with dark dried fruits such as dates and raisins.

Weight:
Grind:
Quantity:
Add To Cart

What does SCA 85+ mean?

Green coffee is graded on the basis of visual inspection and cupping after being roasted. Visual inspection involves taking a 350g sample of green coffee beans and counting defective beans; defects can be Primary (e.g. black beans, sour beans) or Secondary (e.g. broken beans). Coffee qualifies as ‘specialty’ when it has zero Primary defects and less than five Secondary defects. Cupping is a process that involves roasting the coffee and simply brewing it by adding hot water to the ground beans; specific scores for each of the attributes such as acidity, body, flavour and aroma are assigned by certified Q graders.

Specialty Coffee Association - The Q Grade Score

Score Grade
Specialty
90 - 100
Outstanding Yes
85 - 89.99 Excellent Yes
80 - 84.99
Very Good Yes
Below 80
No Grading No

Free UK delivery on all orders over £40

Stripe001 copy.png