AKAGERA IKIZERE LOT II
As with the Washed this coffee is from the 31 small holders, the main difference here is the processing. The cherries underwent an experimental natural process, which meant that the cherries had a period of 72 hours dry anaerobic fermentation in sealed plastic barrels whilst in shade.
This controlled fermentation process gave shape to many bright flavours and sensory experiences that we do not find in the washed. It maintains the fruity characterisAcs of the other lot, yet it brings forward a greater complexity. Leading to that delicious strawberry and cream note that we love about this coffee.
Names of all the producers involved in the production of this incredible coffee: Nyiraneza Claudine, Mukandasongerwa Annoncita, Mukagatare Speciose, Mukanyangezi Athanasie, Mukaruhigira Anitha, Nyirantakontagize Bernadette, Nyirantezirembo Esperence, Mukashyaka Jannette,Nyiranzabandora Beata, Murekatete Virginie, Kamugenzi Lea, Kampundu Suzane, Kwibuka Francine, Nyirarukundo Julienne, Urwishumuko Azita, Bankundiye Claudia, Mukashyaka Jeannette, Mukayiranga Esperence, Mukundenawe Brigitte, Kanakuze Francoise, Mukankusi Annociate, Nyiramarora Agnes, NyiranshuA Gaudance, Ayinkamiye Alphonsise, Murekatete Julienne, Mukarurangwa Daphrose, Mukarugina Dancille, Mukabutera Immacule, Icyimanizanye Eugenie, Niyonkuru Denyse and Mukandaheranwa Marie.
About the processing: After delivery, the cherries were transferred to sorting tables, where visible defects and foreign materials were carefully removed. To further enhance quality, flotaAon was carried out, separating dense, premium cherries from lighter, lower-grade ones. The processed volume was promptly documented to guarantee full traceability. The selected cherries then underwent an extended 72-hour dry anaerobic fermentation, conducted in sealed plastic barrels positioned under shade. This method enabled precise temperature regulaAon while maintaining a water-free environment. Upon completion of fermentation, the cherries were removed from the barrels and relocated to drying beds. A second round of manual hand-sorting was performed to eliminate any remaining imperfections before final drying. This rigorous quality-focused approach ensured uniformity, protected bean integrity, andsupported consistent flavour development. From reception through drying, the enAre procedure spanned 30 days, reflecting a carefully controlled processing cycle designed to optimize both cup profile and overall coffee quality.
About the roast: With this coffee we wanted to go even lighter than the washed to really give room for these bright fruity characteristics to show shine in the best way. Roast Level: Very light (AGTRON 115)
About the coffee:
Region: Akagera, North East Rwanda.
Farm: 31 Female Owned Small-Holdings with an accumulative 12.7Ha
Altitude: 1,535-1,900 MASL
Importer: Semilla
Harvest: 2025
Farmgate price: 930 RWF/Kilo of cherry
Regional farmgate price (2025): 800 RWF/Kilo of cherry
FOT Price: $13.0 USD/kg
Total Farm size: 12.7 Ha
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