Ruanda – Muzo Giko Hill Washed – Lot 10

Rwanda Muzo Giko Hill Washed – Lot 10

This coffee was grown and harvested by Nkorebarye Francois, Bakinahe Leonard, Ubudehe Kanini, Kuraduhakwe Jean, Phenius Namayabagabo, Mburano Telesphole, Laban Uwimana, Muhawenimana Mathias, Bugenimana Consolle, and Bikorabagabo Joseph on Giko Hill in the heart of Rwanda. Each of these farmers owns an average of 388 coffee trees, while some have as few as 60. These are small so-called garden lots. The coffee cherries were processed at Muzo Washing Station.

Muzo Washing Station:

Muzo is the smallest washing station in the Baho Coffee Network. Just 496 farmers bring their coffee cherries here for processing. On average, they own 200 coffee trees per person, which produce an average of 3kg of cherries per year. Muzo produces approximately 300 bags of exportable green coffee per year.

After delivery, all the cherries are hand-sorted in the shade and floated several times. All the cherries are double-fermented, first without water and then with water. After washing, they are sorted once again. A more differentiated system is used here than is typical in Rwanda. The parchment coffee is then placed in a water channel for another 8-12 hours before being dried in the shade on raised beds for 48-72 hours. Shade drying makes the process especially gentle, and defects such as Antestia („potato“) can also be easily identified and removed at this stage. The second drying phase takes place in the sun. The entire drying process takes 35-40 days.

Processing of our lot:
After delivery, the coffee cherries were floated in water channels (to determine their density and therefore their ripeness), sorted, and documented to ensure traceability. Before depulping, the cherries were dried for six hours („dry fermentation“). The skin and pulp were then mechanically removed, and the beans with their mucilage were wet-fermented for about eleven hours. Once fermentation was complete, the beans were thoroughly washed, „graded“ (classified by quality), and spread out to dry in the sun on raised drying beds. It took 27 days to dry them to a residual moisture content of 10.8%. To ensure even drying and thus coffee quality, the parchment coffee was turned regularly, and the temperature and moisture content of the beans were monitored several times a day.

Exact traceability down to individual farmers is very rare for East African coffees. Traceability usually ends at the cooperative and/or washing station.

“Lot 10” is unique in its flavor and traceability, and you can get it exclusively at roestbar. :)

Country of origin:	Rwanda
Region:	Gakenke District, Giko Hill
Washing station:	Muzo
Variety:	Red Bourbon
Processing:	Washed
Growing altitude:	1,570 – 2,100 meters
Harvest	March – June 2025

Aroma:	Chocolate, green apple, green grape, floral, English Breakfast tea
Flavor:	Dark chocolate, marzipan, blood orange, English Breakfast tea
Acidity:	Subtle, apple, citrus
Sweetness	Caramel
Mouthfeel:	Dense
Overall impression:	Balanced, chocolatey, subtle fruit

Suitable for all types of brewed coffee; this coffee’s character comes through especially well when brewed with a pour-over or AeroPress.

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