Gisagara Migina Washing Station | Rwanda

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Clean
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Notes of Passionfruit, Nectarine, Red Tea & Clove Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.: Migina Washing Station Region: Gisagara District, Southern Province Process & VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Altitude: 1550 masl Migina Coffee Washing Station, located in Rwanda's Gisagara District, Southern Province, processes red Bourbon grown in the region’s fertile soils. The station uses a wet mill with a Mackinon disc pulper, three fermentation tanks, and 60 raised drying tables. Cherries are hand-sorted, floated, and pulped within eight hours of harvest, then undergo 15–18 hours of dry fermentation, washing, and a 15–20 hour soak before sun-drying for 12–14 days. Defects are removed at multiple stages to ensure quality. Migina also invests in farmer training, input distribution, and environmental programs, including shade tree and coffee seedling nurseries and wastewater treatment using Activated Effective Micro-organisms (E.M.).