Product Information - Rwanda Rugali

Rugali Washing Station

Origin : Lake Kivu, Nyamasheke, Rwanda
Varietal : Bourbon
Process : Honey
Altitude : 1,550masl - 1,800masl
Harvest : April - June

The washing station, called Rugali CWS(coffee washing station) that originates from the 'land of a thousand hills' since 2016. Their green beans travel from one of the great African lakes - lake Kivu running along the border of Rwanda and the Democratic Republic of Congo. This washing station is located on the shore of the lake one of two to be granted approval to produce natural and honey processed coffee in Rwanda. Yet the process is strictly monitored by NAEB(National Agricultural Export Development Board). The terroir of Rugali is certainly ideal for both processing methods.

Although they have been only few years, this successful washing station stood out, also their coffee have been used at major coffee competitions across the globe.

Cherries are collected from approximately 140 smallholder families in the surrounding areas, and are all hand-sorted prior to washing, pulping, and fermentation for 12 hours. Post-fermentation, any defected parchments are once again hand-sorted.

Then it is all laid out on raised African beds for about 4 weeks. Special care is taken to keep the parchments moisture-free by removing any weeds and grass growing under the beds. 

The drying beds are laid out along the plains to have the best airflow and maximum exposure to the sun. During the peak season, temperatures in the region are between 28 to 30 degrees Celsius during the days; that also drops to 12 to 15 degrees Celsius in the evenings.

It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

What we love about this coffee from Rugali washing station is its white flowery character that is reminiscent of lemon flower or jasmine. Additionally, we fancy the clarity of top note which we find fascinating. Those two factors are what we seek for from some of African coffees in regard to terroir.

• (Always) It can be developed within the range of citrus such as lemon / lime / orange / mandarin
• (Always) It can be developed within the range of thick sweetness such as Medjool dates / caramel / marmalade 
• (Often) It can be reminiscent of subtle floral notes such as lemon flower / jasmine / white musk particularly when brewed by pour-over methods 
• (Often) The body is medium to heavy, more likely viscus and coating due to its sweetness but it can vary depending on different extractions and brewing methods

Also we have found this coffee consistently citric, caramel-like, also white floral during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.

• Brewing ratio : 1(coffee) to 16(brewing water) - assuring more desirable flavour intensity and clean characters.
• Brewing time : around 02:30 to extract the most pleasant sugar level of this coffee.
• Brewing water temperature : 92 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

• Brewing ratio : 1(coffee) to 15(brewing water).
• Brewing time : 4 to 5 minutes (coarse grind size).
• Brewing water temperature : over 93 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.

• 19g dose in 20g basket
• Brewing time 22 seconds(on EK-43)
• 46g to 50g out
• Brewing water temperature : 94 degrees Celsius water.