RWANDA Arabica specialty coffee
- Is grown and harvested under ideal conditions
- Is traceable all the way to the origin (farm or region)
- Is picked by hand at the right stage of maturity
- Is sorted to minimize damage to the beans
- is toasted to reach maximum character
Coffee that gets 80 or more points on a 100 point scale may be classed as specialty coffee, according to the Specialty Coffee Association of Europe (SCAE).
PRODUCTION AND REFINING PROCESS
Arabica coffee thrives in cool climates with good rainfall and well-drained soils, preferably in the shade of larger trees. Rwandan highlands with volcanic soils and seasonable temperature. The plants are produced from seed by small farmers themselves in the outdoor planting beds.
It takes about three years before the plant sets fruit. The berries need about 8-9 months to be picked ripe. The berries are hand-picked and transported fresh to the nearest facility for stripping the berries and extraction of clean beans. First, remove the pulp with peel machine.
The scaled berries added in water to ferment to thereby remove residual pulp and mucus. Every berry has two beans that are surrounded by a membrane. This film must be removed. This is done by drying. After drying cleaned and sorted beans, quality checked and packed in sacks for further transportation to sale.
For international trade are buyers, exporters and importers. The coffee is exported mostly as so-called green coffee that is roasted. Usually roasted coffee in the country of importation of specialized coffee roasters. It can be packaged as beans or ground form.
Tamancha buy raw coffee beans (raw coffee) directly from farmers and cooperatives in Rwanda (Direct Trade) and ombesorger transport to Sweden.
We hold stock in Sweden and work as subcontractors to roasters in the Nordic countries. We roast also part of the coffee as a family recipes and packages and sells it under the brand name ZAZA. It is our interpretation of how coffee should taste.