PHILOCOFFEA 217 RWANDA Remera Washed

The Remela washing station is located in the Nyamagabe region of southern Rwanda and processes approximately 800 tons of cherries grown by more than 3,000 small-scale farmers. The unique flavor is attributed to the mineral-rich soil and water from the upper Nile River adjacent to Nyungwe National Park.

The cherries delivered to the station are first sorted into three grades based on weight. After pulping to remove the pulp, it is fermented for 12-18 hours and then further sorted and graded. Then, put the cherries into the water tank and soak them for 24 hours. The drying process takes place first on a covered drying bed for approximately 6 hours and then on an uncovered drying bed for approximately 2 weeks. Throughout the drying process, immature coffee beans are also sorted to further improve quality. (When you look at it like this, it's obvious how much sorting is done at each stage...!)

Thanks to these fine production and processing methods, Remera has demonstrated its high quality by winning awards at the Rwanda Cup of Excellence in 2008, 2010, 2011 and 2013.

This time, we roasted the coffee to medium to bring out Rwanda’s unique character and comforting sweetness. While the final roasting temperature was not very high, we extended the roasting time (the time from first crack to the end of roasting) to bring out the sweetness. (After the first crack of coffee in Kenya and Rwanda, the temperature rise rate decreases significantly, so maintaining appropriate heat levels is challenging...)

Upon taking a sip, you'll immediately experience a soft, mild sensation that's reminiscent of sweet citrus. The finish has a delicate herbal aroma typical of Rwandan coffee. This coffee has both the fruity sweetness inherent in the coffee beans and the brown sugar-like sweetness produced during the roasting process.

This is a delicious coffee that fits seamlessly into your daily routine.