HONEY, APPLE, COLA
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our #1 Fruity Profile, which is a lighter roast, brings out the honey, apple and cola notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Huye District of Southern Province
The farm & mill where the coffee cherry is grown & processed.
Epiphanie Mukashyaka started Buf Café’s Umurage in 2003, and 15 years later she’s now running the washing station with her son, Samuel Muhirwa. Following a common pattern for naming washing stations in Africa, “Buf” comes from the region’s former name of “Bufundu”. Like many in Rwanda, Epiphanie suffered terrible loss during the 1994 genocide. She was widowed, and the family’s farm was decimated. Epiphanie chose to return to the family farm afterward, however, and has built a successful washing station. In doing so, she is an emblem for the hope of the future — a hope that fosters women in leadership, successful businesses and peace.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.