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Maraba

R95.00R340.00

RWANDA

CITRUS, RED APPLE, FULL BODY

 

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Product Description

Maraba coffee (Kinyarwanda: Ikawa ya Maraba; French: Café de Maraba) is grown in the Maraba area of southern Rwanda.

Maraba’s coffee plants are the Bourbon variety of the Coffea arabica species and are grown on fertile volcanic soils on high-altitude hills. The fruit is handpicked, mostly during the rainy season between March and May, and brought to a washing station in Maraba, where the coffee beans are extracted and dried. At several stages, the beans are sorted according to quality. The farmers receive credits based on the amount and quality of the beans they provide.

About 2,000 smallholder farmers grow the coffee plants under the Abahuzamugambi cooperative, founded in 1999. Since 2000, the cooperative has been supported by the National University of Rwanda (NUR) and the PEARL. The cooperative has improved coffee quality and penetrated the specialty market.

Maraba coffee is grown in the south of Rwanda at coordinates 2°35′S 29°40′E, roughly 12 kilometres (7 mi) from Butare and 150 kilometres (93 mi) from the capital, Kigali. The project began in the Maraba District of Butare Province, but these entities were replaced under local government organisation in 2006, and the area is now part of Huye District in the Southern Province. The area is very hilly, due to its proximity to the Western Rift Valley and the montane Nyungwe Forest, and features rich volcanic soils.The coffee is grown at altitudes between 1,700 and 2,100 metres (5,577–6,889 ft) above sea level, often on steep hillsides with terrace farming. The area experiences an average of 115 centimetres (45 in) of rainfall annually. The majority of this falls during the rainy season of March to May, the major coffee harvesting season. The high altitude lowers the temperature slightly to an average of about 20 °C (68 °F). There is little seasonal variation. (Source: Wikipedia)

  • Roast: Light to medium
  • Producer: Abahuzamugambi Cooperative
  • Farm: Various small holder farmers from the immediate area
  • Variety: Red Bourbon
  • Altitude: 1600-2300m above sea level
  • Processing method: Washed
  • Region: Huye District, Southern Rwanda
  • Brewing Method Suggestions: Versatile, but awesome on Aeropress

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The Region

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Additional Information

Weight

250g, 1kg

Grind

Whole Beans, Espresso, Filter, French Press, Stove Top, Aeropress, Pour Over, Vacuum Pot, Chemex