Coffee / Rwanda / Rwanda Shangi Honey Process

Rwanda Shangi Honey Process


Black forest gateau with dark chocolate, lime and rum.

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with a good organic structure and an abundance of sweet Bourbon.

The vast majority of Rwandan coffee like this lot from Shangi washing station is produced by smallholders of which there are thought to be around half a million, with parcels of land often not much larger than just one hectare per family, with an average of approximately 180 trees each.

Shangi coffee washing station is located in Nyamasheke at 1800 masl. in the Western Province.

The station's cherry collection area ranges in altitude from 1600 to­ 2000 masl.Freshly picked cherries are collected at the end of each day, from a number of collection points, weighed and either pulped or left in whole cherry for natural process or for honey process the cherry is pulped and with the mucilage still fully attached, the beans are spread on African drying beds to dry which, depending on the type of honey process, on weather conditions, they usually dry between 7-14 days to a moisture content of approx. 11 %.

This method not only proves great in the cup but also does not use any water, saving around 30 litres of water per kg of processed beans.  Leaving the mucilage on the parchment while drying gives the cup a wonderful enhanced sweetness, fruity notes and a very pleasing sweet based acidity.

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1800 - 2200 masl
Gihombo Smallholders