CLAY PIGEONS - Rwanda

Rwanda, Nyamasheke District
Varietal: Red Bourbon
Process: Natural
Altitude: 1600 - 1650masl

This natural coffee is part of a two product launch from the same farm, using the same coffee but different processes. Sourced from the Rugali, Kilimbi, and Gisheke washing stations in Rwandas Nyamasheke District, While it shares the same origin and small screen size as its washed counterpart, the natural process involves drying the entire cherry rather than pulping it first. After the cherries are cleaned, they are laid evenly across raised beds to provide consistent airflow and prevent contact with ground moisture. The fruit is dried for 30 days, turned constantly during the day and covered at night, before the dried outer fruit is finally removed. By isolating these high density beans, Raw Material and Muraho Trading Co work to create a model that generates producer buy in and maximizes impact for affiliate cooperatives.