Rwanda, Kirambo

Rwanda has ideal conditions for coffee cultivation – high altitude, regular rainfall, volcanic soil, and the Bourbon variety, which dominates here. Coffee is grown by hundreds of thousands of small farmers, often on plots smaller than one hectare, primarily around Lake Kivu and in the south of the country. These growers are organized into cooperatives and utilize shared washing stations. The Kirambo washing station was built in 2008 on a slope above Lake Kivu. However, for many years it operated without stable support and frequently changed managers. A turning point came in 2017 when RTC purchased the station and began systematically working with farmers on education and certifications starting from the 2018 season. As a result, Kirambo now produces very high-quality washed and natural coffees with a clean and elegant character. Upon delivery to the station, the cherries are sorted to remove defective fruits. They are then spread out in a thin layer on elevated African beds, where they dry for up to 30 days. During drying, the coffee is regularly turned and covered at night, which ensures even drying and a clean flavor profile.