About 2012 smallholder producers in Boneza and Musasa run through the washing station in Kirorero. Only accessible by boat after a 90 minute drive down the lake, Kirorero is tucked into the steep walls of Gasuma valley, right at lake level. All processed coffees must be consolidated and make the journey up the lake to Nyamwenda CWS, where a truck brings them to the main access point.
Remote but beautiful, Kirorero is a great example of COOPAC's mission to collaborate with farmers to enhance their quality of life and well-being. Shade trees are distributed to farmers to prevent soil erosion, the organisation also assisted in the construction of schools, clinics and roads for the community.
The washed process in Rwanda has a unique soaking step in the mix, differing from Kenya. Once harvested, cherries are delivered to the central processing units where they are depulped and fermented in open-air concrete tanks for up to 18 hours. This is followed by a water soak for 24 hours, after which the mucilage is removed and the cherries are spread on raised beds to dry.
Kirorero showcases a lively cup with jammy characteristics, and a sweetness and texture of orange marmalade.
Recommended to rest beans for 7-10 days from roast date before consuming.
