Mahembe #2

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<b>Variety: </b> Red Bourbon
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<b>Producer:</b> Justin Musabyiama
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<b> Processing: </b> Washed
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<b> Origin: </b>  Nyamasheke, Rwanda
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<p>Mahembe is a privately owned washing station, owned by Justin Musabyiami. Justin grew up in the local area, grows his own coffee, and decided to invest in the community by building a wet mill on his fathers coffee plantation. He owns a farm that sources cherries from surrounding smallholders. Because of it's high-altitudes, this area has an increasing number of farmers choosing the grow coffee on the land. Justin's history with the community have formed strong bonds within the region. Him and his staff have strict routines for the process; after sorting, the cherries are placed in a tank prior to pulping, where floaters are removed and processed as lower grade coffee. The climate in Rwanda is relatively cool, which assists in controling the fermentation process. A pulper removes skin and pulp, and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After being washed and separated, the parchment is left to dry on African drying beds for 21 days. Mahembe makes organic fertilizer from the coffee pulp. 
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You can taste the care in this coffee. It's clean and expressive and most importantly - delicious. You pick up on ripe blueberry, and a surprisingly milky mouthfeel. Look for hints of Mandarin orange and floral notes as well. We can't wait for you to try this one - it's a knock-out!
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Blueberry, Floral, Tangerine

Variety: Red Bourbon

Producer: Justin Musabyiama

Processing: Washed

Origin: Nyamasheke, Rwanda

Mahembe is a privately owned washing station, owned by Justin Musabyiami. Justin grew up in the local area, grows his own coffee, and decided to invest in the community by building a wet mill on his fathers coffee plantation. He owns a farm that sources cherries from surrounding smallholders. Because of it's high-altitudes, this area has an increasing number of farmers choosing the grow coffee on the land. Justin's history with the community have formed strong bonds within the region. Him and his staff have strict routines for the process; after sorting, the cherries are placed in a tank prior to pulping, where floaters are removed and processed as lower grade coffee. The climate in Rwanda is relatively cool, which assists in controling the fermentation process. A pulper removes skin and pulp, and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After being washed and separated, the parchment is left to dry on African drying beds for 21 days. Mahembe makes organic fertilizer from the coffee pulp.

You can taste the care in this coffee. It's clean and expressive and most importantly - delicious. You pick up on ripe blueberry, and a surprisingly milky mouthfeel. Look for hints of Mandarin orange and floral notes as well. We can't wait for you to try this one - it's a knock-out!

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