Rwanda Simbi (250GR)

Rwanda Simbi (250GR)

€10,90
QTY.

High-toned, fruit-forward. Jasmine and bergamot candy, orange, peach, vanilla, lemon, cinnamon in aroma and taste. Full, velvety mouthfeel delicate, sweet-toned finish centered around notes of plum candy and dark chocolate. Dessert-like in the milk shot, all fruit and candy with a hint of honey.

1760 m

Bourbon

Simbi

Rwanda

Village: Simbi

Behind production

Simbi washing station is  located in the district of Rwanda southern Province and services 1800 small holders coffee farmers who all grow high-quality Arabica red bourbon coffee. Simbi  is a privately owned washing station operated by Abdul Rudahunga .  He  was inspired to get into the coffee business by his grandmother  . She  was also a Coffee farmer and one of the few rural Rwandans that roasted and enjoyed  her own coffee as part of her  daily routine.

 

The washing station was built in 2011 and 2012,  the season of 2013 was the first for this investor in the region.  That  season  Simbi employs  an average of 85 people over a period of three months of which around 80% are women. In the first season of working in Rwanda cup of excellence 2013,  their  produced coffee came 9th with a score of 87% in 159 samples.  After  three selections with national and international cuppers.  In the cup  of  excellence  of 2015 Simbi Coffee came  seventh with 88.8% and at the cup of excellence 2018 Simbi Coffee came 17th. with 87.6 in 28 winning lots  from 150 lots selected national wide.

PROCESS

The  cherries  are well hand-picked washed and  well sorted  after fermentation step.  Fully  sun dried on the tables and hand sorted to ensure only the best coffee beans are processed.

 

The washing station was established as recently as 2013 with the construction offer 300 metric tone per  season  cherrie  processing facility and three tones per hour pulping machine. Following the pulping  of freshly delivered cherry  the coffee is wet fermented and then the bins are sorted by pal pink of freshly delivered to the coffee is wet for amend it and then the beans are shorted by density using water filled grading channels.  The  wet parchment is let to drie covered for 24 hours before being removed to uncovered drying beds for an average of 15 days. During that period the coffee is continually hand  sorted by an army of brightly clothed women who are meticulous in their  removal of defected beans.

The washing station was established as recently as 2013 with the construction offer 300 metric tone per  season  cherrie  processing facility and three tones per hour pulping machine. Following the pulping  of freshly delivered cherry  the coffee is wet fermented and then the bins are sorted by pal pink of freshly delivered to the coffee is wet for amend it and then the beans are shorted by density using water filled grading channels.  The  wet parchment  is dried under under cover for 24 hours before being removed to uncovered drying beds for an average of 15 days. During that period The coffee is continually hand  sorted by an army of brightly clothed women who are meticulous in their  removal of defected beans.

Cup a lot is a small company that we are cooperating with since 2019. They  have been in Specialty Coffee since 2001, first starting up a roastery, followed by starting up and running coffee shops, a barista training center and a wholesale activity. Then they  got the opportunity to start buying their  green coffee at origin, directly from the farmers, and have been doing so since 2009.

What they  have been doing for one roastery, they  now wanted to offer to roasteries across Europe who are looking for the same added value of Direct Trade - without the hassle.

About Simbi

PRODUCER:Abdul Rudahunga

REGION:Huye District

ALTITUDE:1760 m

PROCESS:Honey

ARRIVED IN:60kg bags

VARIETIES:Bourbon

AROMA:Jasmine and Bergamot

FLAVOR:Orange, Peach, Lemon

BODY:Medium Round, Velvety

FINISH:Honey and Dark Chocolate

Despite the tragedies of genocide and Civil War with shocked the world in 1994, Rwanda is an incredibly beautiful and culturally rich nation which also produces exceptionally good coffee.

 In Rwanda coffee has brought hope for a better future since those dark days and the country is now one of the top producers of fine specialty coffee.

 

Rwanda is blessed with ideal coffee growing conditions that include high altitude regular rainfall volcanic soils with good organic structure and an abundance of bourbon coffee trees. The majority of coffee is produced by smallholders of which consider to be around half a million with parcels of land often not much larger than just one hectare per family.  Coffee is grown in most parts of the country with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organize cooperate  and share the services of centralized with mills or washing stations as they are known locally.