Rwanda - Muhehwe

This coffee is known for its rich chocolatey base, complemented by fruity, spicy, sugary, and subtle floral notes. It has a pleasant sweetness, a good body, and medium acidity. The cherries undergo a rigorous quality process: sorted first by farmers, then floated to remove defects, and later checked again during fermentation, washing, and drying. The beans are hand-sorted at each stage, including during pre-drying and on 130 raised drying tables, where they are sun-dried over 12–14 days.

In partnership with NAEB, Buganza Coffee Washing Station (CWS) supports farmers by distributing fertilisers and pesticides. Through its parent company, C.Dorman Muhehwe, it has established a field school to teach good agricultural practices (GAP), created 120 jobs for the local community, and distributed free coffee seedlings from its own nursery. The company has also improved infrastructure by helping to build roads, bridges, and recently a water pipeline for community access to clean drinking water.

Muhehwe CWS is equipped with a Mackinon disc pulper and five large fermentation tanks. The coffee is pulped within eight hours of picking, then dry fermented for 15–18 hours, followed by thorough washing and soaking for 12–15 hours. Wastewater is treated in lined pits using effective microorganisms and lime, ensuring environmentally responsible processing. This careful attention to quality and sustainability defines the unique character of their coffee.