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Barshaker Coffee Roaster - Rwanda Kabyiniro - Fully Washed

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Model: RS0022
Coffee in Kabyiniro is produced by small farmers who grow it at an altitude of between 1,600 and 1,950 metres above sea level. The region's ideal microclimate helps them produce sweet, dense cherries, which are carefully processed at Kabyiniro to preserve the coffee's unique flavours.
Roasted with Love in Transylvania
Typhoon Roasters Fluid bed technology


Roasting Profile : Extra light filter

Processing : Fully washed

Origin : Rwanda

Region : Western province, Kabyniro, Ngorero

Washing station: Kabyiniro Station

Coffee grade: FW Scr. 15

Weight: 250 g

Variety: Bourbon

Crop: 2021/22

Altitude: 1,600-1,950m 

Notes : Sweet and fruity with berries and black tea.

In 2003, 28 farmers in the Muhororo region decided to form a cooperative to increase coffee production and strengthen their income. This initial group consisted of 22 women and 6 men. The district authorities granted them 30 hectares in the region and the group allocated plots to each member.

In 2004, the group was legally registered as Kopiguka cooperative. In 2012, they built a mini-washing plant to process the coffee. The cooperative site filled a market gap by collecting and processing coffee in the region, where there were no other washing stations.

Unfortunately, due to poor management and external factors such as the market, the co-op failed to remain profitable and in 2018, they began working with Tropic Coffee, who now manages and operates the station. The cooperative remains responsible for farming operations on the land granted to them by the district.

Their collaboration is proving to be profitable and helps members pay for their health insurance, school fees and more.

The cherries are picked by hand and selectively by the farmers and, during peak season, by hired hands. Farmers bring the cherries directly to the washing station. At reception, the cherries are floated to remove any under or over picking. The cherries are cleaned in the station's cleaning machine and fermented for 12 hours. up to 18 hours. The coffee is washed through grading channels and the parchment is placed on raised beds to dry. The parchment is raked frequently to ensure even drying.


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