Muxiuyi, western province of Luanda, washed fine coffee, raw beans, single bourbon beans.

Rwandan coffee, like many African countries, is mainly produced by small farmers. During the harvest period, the ripe coffee cherries are collected and sent to the processing station for processing. Every year, farmers gather ripe coffee berries for processing at processing stations, first picking them by hand to ensure that no immature or damaged fruit is mixed in. Then remove the peel, wash and ferment for 12-18 hours under cool and low temperature environment, and clean the adhered pectin in the channel. During the drying process, the members of the processing station will manually turn and carefully care to ensure that the shelled green beans do not lose moisture or dry unevenly in full sunlight until the moisture content stability of the green beans drops to less than 14%.

We have also introduced several collections from Nyamasheke in Rwanda, this time carefully selected Mushonyi from Rutsiro, north of Nyamasheke, also on Lake Kiev. High altitude, fertile volcanic soil, and excellent climate make good coffee. We will continue to cultivate this gemstone producing area in Luanda, this batch is a direct trade batch purchased from the processing plant, the latest fresh batch harvested in the 2015 season (about June to September)!