IZUBA meaning "sun" in Kirundi
This lot is collected from the three surrounding hills, Kigeri, Ryamukona & Mugoyi. The station aims to provide premiums when possible and the producers are paid at the start of the harvest season, the second at the end of the harvest and a third payment based on quality and final price of the coffee.
THE PROCESS: Anoxic "water Pillow" Washed
The cherries are handpicked and floated to ensure only those of the best quality continue to the processing stage. These cherries are then placed in a hermetically sealed fermentation tank, covered with fresh cool water. The water presses onto the coffee, creating an anoxic environment for fermentation to begin, which lasts for approx 48-72 hrs.
The stable temperature of 25 degrees is maintained not to over ferment. Once the fermentation is complete the coffee is rinsed, pulped, washed and graded before sun dried on raised beds between 15-20 days.
