DT Coffee Rwanda Rukira Decaf is from the Rukira Coffee Washing Station (CWS). Like much of Rwanda, the region is very mountainous, with altitudes ranging up to 2,100masl. It is also rich in volcanic soil, supplied by the nearby Lake Ihema which caps a volcano that erupts approximately every 1,000 years. The Washing Station receives coffee cherries from around 1,300 smallholder farmers in the region. To strengthen the sustainability of the supply chain, farmers are supported with healthcare, training in Good Agricultural Practices to improve quality and yield, as well as other resources such as fertiliser.
The beans undergo 2 fermentation processes. First, an initial dry fermentation for 12-18 hours, followed by a wet fermentation - submerging the coffee to create more anaerobic conditions - for 24 to 36 hours. Once the sugary mucilage has broken sufficiently the coffee is washed and graded in clean water channels, before being dried in the sun on raised African beds for an average of 12 to 18 days.
Process: Decaffeination - Co2 process, Beans - Washed
Tasting Notes: Lime, Chocolate and Caramel.