For Edmond Kanyamibwa, the owner of Karambi Mountain coffee, quality comes before everything else. Edmond built his first washing station in 2014.
He received good feedback on his processing and focused on improving the facilities at his washing station and expanding its capacity. At the end of the 2015 season, as he toured around his home village, he found an area with good coffee farms, but there was no washing station to help farmers process their cherries for good quality. He built Karambi Coffee washing station, and operated it that following season. His experience on managing wet mills helped him to deliver high quality washed coffees.
At the station the cherry is delivered, floated and separated before then being pulped and fermented until the mucilage is loose enough to be washed off. From here the coffee is then washed in the the grading channels before being transfered to the raised beds for 10-14 days to dry to 11% moisture.
Region: Nyamasheke, Western Province
Varietal: Red Bourbon
Tasting Notes: Orange, Plum, Brown Sugar