This washing station is owned by 10 individuals but has 600 members who bring their coffee to use their services. High altitudes and the pure Bourbon Varietals are factors that pretty much guarantee fantastically complex coffees.
Mwasa has gained a great reputation for producing fantastic coffees since featuring in the top 10 in the Cup of Excellence awards in 2010.
|ALTITUDE||1600 - 1900masl|
|LOCATION||Western Province, Machuba sector|
|NOTES||Red Cherry, Nutmeg, Spice|
Mwasa is situated in a rugged valley high up in the mountains of the Muchaba Sector above Lake Kivu. It is a reasonably small station that exports around 60 tonnes of coffee per year. The coffee is handpicked by the smallholder members and delivered to the Mwasa washing station where it is pulped. This initially separates the dense beans from the immature unripe beans before going into fermentation tanks for around 12 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for between 18 and 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup. The beans are then transferred to the initial drying tables where hand sorting for defects begins - unripe beans are supposedly more visible whilst the beans are still damp. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 14-20 days of the drying period (dependent on weather and temperature). The dry parchment coffee is then rested for around 1 month before being milled, sorted for defects and then immediately packed into GrainPro for export