Rwanda Rocking Chair – beans for filter coffee

Why the coffee roastery is the best source of coffee for you?

Roastains roastery is a small coffee producer, but it's in the small ones that there is strength! We bring our green coffee beans directly to the roaster to roast fresh coffee every day - a guarantee of specialty quality. The most important thing for us are the arabicas you will find in our store. We know everything about them - what is their country of origin, who grows them, what exactly are the botanical varieties of the coffee plant. We roast our coffees for both espresso machines and alternatives.

You can drink our coffee in many recognized coffee shops across Poland, something we are extremely proud of as a roaster of the specialty segment.

Informations about coffee beans

Facts

• Origin: Huye District, Prowincja Południowa, Ruanda
• Producer: Abdul Rudahunga
• Washing station: Simbi Washing Station
• Altitude: 1800-2000 m.a.s.l.
• Specie: Coffea Arabica
• Varietal: Red Bourbon
• Processing method: wet (washed)
• Harvest: current crop
• Quality: specialty, 85 points in cupping from our Q Arabica Grader

Get to know Huye district

The picturesque Huye district has a hilly landscape from east to west, but moving west and northwest it will transform into a steep, mountainous area. With its high altitudes, regular rainfall and mineral-rich volcanic soils, Rwanda is blessed with ideal conditions for growing coffee. The most common botanical variety of arabica is Bourbon.

Meet the co-op and Simbi station

Rwanda Rocking-Chair is grown in Huye district, on the slopes, among the undulating hills near the picturesque Lake Kivu. It is here that a cooperative of small growers, put all their effort and knowledge into growing and harvesting the coffee cherries, which are hand-picked from March to May each year. The vast majority of Rwandan coffee is produced by small farmers, of whom there are about half a million, with roughly a one-acre plot per farmer.

The harvested fruit goes to the nearest processing station in Huye - Simbi, which serves 1,850 small farmers who grow only high-quality coffees. It is owned and operated by Abdul Rudahunga, who built his business in 2013 after his grandmother inspired him to get into the coffee business. One of the few among rural Rwandans, he roasts and enjoys his own hand-picked coffee himself, as part of a daily ritual.

Learn about the processing of Rwanda Rocking-Chair!

The Rwanda Rocking Chair at Simbi has undergone wet processing. The beginning of this process is the selection of fruit that is dropped into the water - the heaviest ones will stay on the bottom, and the lightest will be near the surface. The drifting ones, those with the lowest density and any foreign bodies are removed.

To get to the main raw material, which is the coffee bean, the first step is to separate the peel and pulp from the bean using a depulper, which is, in simple terms, a drum with holes smaller than the fruit, through which it is pressed. This is when the top layer of the fruit is pulled off.

The raw material thus processed goes into a tank filled with water, where the fermentation process will take place. This process takes a full day, and in the meantime, workers at the coffee processing station repeatedly move the skinned fruit so that as many floaters - that is, cherries with hollow grains - as possible flow out.

During fermentation, microorganisms such as yeast and lactic acid bacteria feed on pectin and other sugars turning the hard-to-remove layer, into pulp, easily removed by rubbing.

After 24 hours, the beans are drained into a canal where they are washed of the remaining pulp using hoe-like tools, the cleaned coffee goes to a patio where it dries in the sun.

The seed is now surrounded only by a membrane (silver skin) and a thicker skin called parchment. Parchment performs an extremely important function during drying - it slows down, thus stabilizing moisture loss, which has a positive effect on storability. The grains are dried for nearly 20 days, during which time they are regularly run through, stirred and flipped.

Once the moisture content of the parchment is about 12.5%, the raw material is collected from the patio, packed into large bags, where it is left to stabilize the moisture content for up to 3 months, all the while in the parchment - such a process is called reposo.

The final step is to transport the grain, which has reached a moisture content of 11.5-12%, to the mill, where the parchment (parchment) is removed, packed in jute bags and GrainPro and shipped in a container by ship.