DISCOVERY

Muraho

This is our third year working with renowned Rwandan producers Muraho Trading Co., and the third subscription pack focussing on their work. Although we hadn’t purchased many Rwandan lots until recently, we’ve been aware of Muraho for several years now.

This month, we are sharing two returning favourites, from Muraho’s Shyira and Bumbogo stations. Shyira is a crisp and floral washed lot, while the natural Bumbogo is heavier, with berry yoghurt character.

Rwanda

Gaudam & Carthick Anbalagan

Muraho have consistently produced some of the finest coffees we have tasted from Rwanda. Gaudam and Carthick Anbalagan, the brothers that run the project, are among the most innovative producers in the country. Last summer, Carthick was able to visit us and cup together with the team in Copenhagen, sharing stories of the most recent harvest in Rwanda.

"They had to return and be part of rebuilding the land they had always called home."

Gaudam and Carthick were brought up in Rwanda but moved to Wellington, New Zealand as teenagers. After the devastating effect that the 1994 Genocide had on the country, the brothers felt they had to return and be part of rebuilding and recovering the land they had always called home. So they left life in New Zealand behind, moved back to Rwanda, and started work on the project that became Muraho.

Since then they have gone from strength to strength, and now own several stations throughout the coffee producing regions of Rwanda, exporting coffee to some of the world’s finest roasters. They have also innovated, having been the first to produce and export naturally processed coffees from Rwanda in 2016, after lobbying for government permission for several years.

This is our third year working with Muraho, a connection enabled by our friends from Hobe Coffee here in Copenhagen.

Coffees this month:

Shyira: Washed Bourbon

Bumbogo: Natural Bourbon

Nyabihu

Shyira

The Shyira Coffee Washing Station (CWS) is the highest altitude of the Muraho stations, located in the northern Nyabihu district. Shyira’s remote location also means it is the smallest station; a big driver in the decision to build here was the greater impact that Muraho could have on the very rural population. Here, their genuine drive for social change led to a focus on access to speciality coffee knowledge, and importantly pricing.

Shyira

Washed Bourbon

Over the past couple of harvests, Shyira has consistently produced our favourite lots out of Rwanda. The weather conditions here are perfect for both production and processing, the volcanic soils are healthy, and of course the high altitude leads to slow maturing, sugar-rich cherries. This washed lot has a clear citrus acidity, backed up by a deep white sugar sweetness and the typical heavily savoury, almost musk-like floral aromatics we often find in Rwandan lots.

Gakenke

Bumbogo

The Bumbogo Coffee Washing Station is owned by Neza Trading Co, but run in conjunction with Muraho. It is located in the Gakenke district, famous for high quality coffees in Rwanda; many previous winners of the Cup of Excellence have come from Gakenke. Muraho’s investment and support has meant that Bumbogo have been able to almost double their production since their first harvest in 2018. Bumbogo farmers are also provided with seedlings and agronomic education, leading to ever greater quality.

Bumbogo

Natural Bourbon

Bumbogo farmers are also provided with seedlings and agronomic education, leading to ever greater quality. The natural lot is first floated in order to remove low density or defective cherry, then dried on raised beds in the sun, normally taking around 30 days. Due to the powerful African sun, the coffee has to be turned almost constantly during the day, while it is covered at night to protect from condensation during the cool and humid evenings. This leads to a heavier take on Rwanda, with soft berry notes and a creamy body giving a strawberry yoghurt character.

HOW TO BREW

Victor's thoughts

For African coffees, I like to use the V60, to give a clean and bright expression of the coffee. Using multiple pours extends the contact time, allowing a coarser grind, which I find gives greater clarity of aroma and quality of acidity.

The following recipe is great for both coffees:

Brew guide

Shyira & Bumbogo

DATA

15 grams of finely ground coffee
250 grams of water 40ppm 96°C
Coarser gring
1 CAFEC ABACA filter

METHOD

Dose the coffee into the V60 and shake to even. All pours in slow concentric circles.

0:00 add 50g of water

0:45 add 50g of water (up to 100g)

1:15 add 50g of water (up to 150g)

1:45 add 50g of water (up to 200g)

2:15 add 50g of water (up to 250g)

The total brew time should be around 3:30.

Remember not to swirl or stir the coffee in the bloom or after the last pour.

DISCOVERY

We’re proud to be able to share Muraho’s work with you once again this month. Their work has continually led to some of the best coffees we have ever tasted from Rwanda, while returning added value to thousands of producers across the coffee regions of the country.

We hope to continue our relationship with the skilled team behind Muraho, and share their excellent coffees with those who appreciate them most.