Haddaway Harry is the label we use to showcase a region that has caught our attention, every month we roast this label in small micro lots up to 250kg or 500 bags.
Next batch will be roasted 12th July and dispatched on the 13th July.
Varietal: Bourbon & Typical
Altitude: 1,400-1,900 m
Cetification: Smallholder Farms
Processing: Fully Washed
Cupping Score: 83
Tasting Notes: An extremely smooth, well balanced coffee and a beautifully bright and sweet cup. Full, black tea-like body with fruity & floral notes and hints of cranberries, cinnamon and vanilla
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million, with parcels of land often not much larger than just one hectare per family, with an average of approximately 180 trees each. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu in the west and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May / early June.