|Farm/Mill||Karisimbi Washing Station|
|Location||Gicumbi, Northern Province|
|Altitude||2,000 - 2,200 masl|
|Harvest||March - July|
Expect notes of Blackberry, Green Grape and Red Apple.
Coffee has been a part of the dramatic changes Rwanda has gone through over the last thirty years. Not long ago it was not known for producing particularly high-quality coffee, but through a considered and ambitious reinvention led by the government it has become a fixture of speciality coffee shops. The revolution in quality began with the large scale planting of the Red Bourbon type of coffee cultivar. The cultivar is ubiquitous in Central America and is the backbone of the speciality coffee industry there and was adopted because of its well-known quality. Red Bourbon is mellow and easy to drink and the Rwandan terrior takes that crowd-pleasing cup to a place of even higher sweetness.
Karisimbi is a cooperative owned washing station. This means hundreds of farmers contribute their coffee to the mill where the fruit is removed from the coffee bean by a process of de-pulping and fermentation. The coffee is then dried in the sun for about two weeks before being sent to be sorted and packaged for export. Cooperatives like Abokamu work in a way that spread the success of the mill across all the producers. After the harvest, once the dozens of coffee lots are sold, the cooperative sends a payment to the producers sharing the profits of the year. This coupled with payment when the producers first deliver the coffee, helps channel more of the success of coffee to those who help create it the most, the farmers.