Rwanda Macuba Washed

About this coffee

Macuba washing station lies in the high-altitude hills of the Nyamasheke District. The station, which sits at 1,685 meters above sea level, receives coffee grown as high as 2,100 meters above sea level. The warm days and cool nights afforded by such high altitude helps cherry mature slowly and amass more sugars. The prime location is combined with exceptional agricultural practices, allowing Macuba to produce some of the best coffee in Rwanda. Macuba is owned by Sucafina Rwanda and their farmer training program focuses on empowering smallholder farmers by fostering sustainable, high-quality coffee production. Cherry is selectively handpicked by farmers and delivered to Macuba washing station. At intake, the station floats all cherry to remove any low-density cherry. Then, the high-density cherry is hand sorted to remove any visible defects. After intake, cherry is pulped on a disc pulper before being placed in fermentation tanks to dry ferment for 20 6 24 hours. Following fermentation, wet parchment is washed in clean water and placed in thin layers on tables to sun dry. Here, it is sifted regularly to ensure even drying. The parchment will be covered during the hottest times of the day and during periods of rain. On average, it takes 22 days for parchment to dry.