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Rwanda, Bernard Hauvgintore Experimental Fermentation
Receiver Coffee Co.

Rwanda, Bernard Hauvgintore Experimental Fermentation

Regular price $20.00 $0.00 Unit price per

Rwanda, Bernard Hauvgintore Experimental Fermentation

Farmer: Bernard Hauvgintore

Region: Rutsiro District, Western Province

Processing: Fully Washed, 72-hour low oxygen fermentation.

Varietals: Red Bourbon

Flavour Notes: Floral, melon, complex sweetness, fresh fruit acidity

We are VERY excited about this coffee. While being very structured and full of complex sweetness, this coffee offers delicate floral notes with a balanced acidity that reminds us of crisp fresh berries and melon.

Bernard has a slightly larger farm than the average farm size in this region of Rwanda, coming in at 1.5 hectares as opposed to the typical 0.5 hectares we see. As such, he’s able to harvest an amount of coffee in cherry that, when purchased at a good price, can provide a really solid base for him and his family of 12 to survive on. This year, he produced about 23 bags worth of exportable coffee. Half of this went to blended lots within Bugoyi station, and the other half went into this experimental lot. In both cases, he received farmgate prices well over the national average.



"Experimental process," you say?

Rather than the cherries being then placed into plastic bags to ferment overnight, the cherries were placed into sealed plastic tanks to create a low oxygen environment for slow fermentation. They were left in these vessels for 72 hours, before being depulped.

Next, the depupled coffee is then thoroughly washed to remove all remaining mucilage and then are placed on shaded drying beds for 48 - 72 hours. This step has two distinct benefits. First, it sets the trajectory for the entire drying phase by initially beginning very gently and slowly under complete shade. Secondly, it allows ample time for intensive sorting while the parchment is still wet - this is important because certain defects (seeds bitten by Antestia in particular, thought to cause the potato defect) can be seen much more easily when the parchment is wet. Anaerobic fermentation is rare amongst East African coffees, making this lot extra exciting!

This is the first time that Bernard has sold his coffee under his own name. We are very excited for him and proud to be able to offer his coffee to you.