CAPH is the Star that gives its name to all the batches of coffee produced by Emmanuel Rusatira – Baho Coffee – at its Karambi washing station in the Kizi Rift coffee growing region in the Nyamagabe coffee district. The batches are differentiated by their different characteristics in terms of taste, aroma and processing, with each washing station named after a star to name its batches, thus forming a large coffee universe.
Tool developed by Mare Terra Coffee
Caramels, Chocolaty, Citric, Tropical fruits, and Stone fruits
Cocoa, Dark brown caramel, Kiwi, Passion fruit, Nispero, and Grapefruit
· Cherries received
· Sorting by ripeness
· Anaerobic fermentation in cherry with Urwagwa – “banana beer” is a traditional fermented drink of Rwanda
· Outdoor drying with Sleeping bag technique
| Smell | 8.50 |
| Taste | 8.25 |
| Acidity | 8.25 |
| Ending | 8.25 |
| Body | 8.25 |
| Balance | 8.25 |
| Overall | 8.25 |
| Cup Cleaning | 10.00 |
| Sweetness | 10.00 |
| Uniformity | 10.00 |
| Total | 88.00 |
The Karambi Washed station is located in the Kizi Rift coffee region, specifically in the Nyamagabe coffee district, named after the nearest village in the vicinity. It was built in 1983 and in 2016 its facilities were expanded and improved. This station plays an important role in the local coffee industry, is strategically located to process the region’s abundant coffee harvest, and acts as a central point for local coffee farmers to bring in their crops, fostering community collaboration and contributing to the economic vitality of the region. The Karambi Coffee Washed Station is a testament to the importance of local geography and community cooperation in the Cultivation and processing of quality coffees. The station is located at an altitude of 1,700 m.a.s.l. and receives cherries that have been cultivated in the surrounding area at altitudes between 1,700 and 2,000 m.a.s.l. The coffee trees grow in fertile soils with a very favorable climate for their development.
4.2507 mm
