This special micro-lot was produced by around 50 smallholder producers who farm coffee in the high hills surrounding Remera washing station.
The farmers who make up the Tuzamurane group come from a nearby village called Rukamiro. Recently they banded together and made the decision to process and market their coffees separately as a smaller, more selected lot to share resources, labour and result in higher income through increased quality.
The coffee was hand picked and then dry-fermented for 8-12 hours. After soaking they were dried on raised African drying beds for around 10-20 days, carefully rotated by the team. Edouine Mugisha from Buf Coffee, who own of the washing station and dry mill, oversea the final process under a watchful eye, ensuring the highest quality and maximum flavour!
Tasting notes - Buttery grilled peach and pear, with a balanced and lingering finish
Region - Remera
Altitude - 1750m - 2100m
Variety - Red Bourbon
Process - Washed
Producer - 50 small holder producers
Best as - Filter or Espresso