Knowledge-sharing between Colombian and Rwandan coffee producers
How the sharing of processing techniques provides dynamic potential in cup profiles
In 2018, Miguel Fajardo Mendoza of Raw Material Colombia visited our producing partners in Rwanda, Muraho Trading Co. From his time managing our rare varietal farm El Fénix, Miguel has grown a strong skill set in the art of experimental processing.
Today, bold and complex naturals are no stranger to the roster of Rwandan coffees. Muraho manages the two first washing stations to be granted approval to produce natural and honey processed coffee in Rwanda by NAEB, and as such, their profiles are fruit dominant, and super clean.
Miguel Fajardo Mendoza and Emmanuel Rusatira hand-sorting cherry in Rugali, Rwanda
Rwandan experimental microlots have been on our horizon for a while, and Miguel’s time in Rwanda allowed cross-pollination of ideas with the Muraho team on how this could be approached. The result of Miguel’s water pillow technique ensures cherry can ferment for long periods with no oxygen exposure (anoxic), and importantly, with very cool and stable temperatures.
This processing is extremely low-cost and low-risk for a producer. Knowledge-share between coffee producers and producing countries as a whole allows a diverse set of skills to mix and creates an environment to make something new. With your support, we can continue to show interest in these kinds of coffees, building market value with higher returns for those who produce them.