Mbilima Washing Station

Origin

• 🇷🇼 Rwanda· Gakenke

Tasting notes

Character

• Bold
  50
• Floral
  50
• Clean
  25
• Comforting
  25

Say hello to our newest coffee, Mbilima 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. (pronounced em-BEE-lee-mah), a delicious coffee from the Gakenke District of Rwanda. This coffee is the result of a meaningful partnership between the One Acre Fund and the Dukunde Kawa farmer cooperative. The Mbilima Washing Station, part of the Dukunde Kawa Cooperative, was established in 2005 to support farmers who previously faced long and difficult journeys to the Ruli washing station. By opening this new station, the cooperative helped improve both coffee quality and farmers’ livelihoods. Today, Mbilima processes only the BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietal, which thrives in the region’s tropical rainfall and abundant sunshine. Through its partnership with the One Acre Fund, the cooperative works with more than 1,000 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farms – roughly 80% of them women-owned. Farmers receive training, supplies, and ongoing support to help them grow healthier crops, plant more trees, and earn more from their harvests. By investing directly in producers, the One Acre Fund has helped improve both coffee quality and farming livelihoods throughout the region. We think this coffee is a true gem. It has a lively acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and beautifully balanced bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. that really showcases the care taken throughout processing. During our cuppings at the roastery, we found notes of floral hibiscus, juicy peach, and cinnamon toast. Origin : Gakenke, Rwanda What we taste : Hibiscus, Peach, Cinnamon Toast