RWANDA Kabila Gakenke

Rwanda Gakenke natural 

Plant Species: Arabica 
Plant Varietal(s): Red Bourbon 
Farmer/Producer: Kabila Coffee Company LTD 
Coffee Grade: Natural Specialty grade 
Coffee profile: Complexity in aroma, good acidity, soft body, dark fruits. 
Farm Location and other characteristics

Province: Nothern province 
District: Gakenke 
Growing Altitude (m): Between 1985 and 2100 
Avg. Annual Rainfall (mm): 1700m 
Soil Type: Volcanic soil and sand soil 

About Coffee processing 

Processing Method: Cherries harvesting–cherries sorting by hund-floating manuall&machine-per drying-fermentation–sun drying-cupping lot by lot for selection–milling–sorting by color sorter & manual -packaging and Export. 
Sorting out unripe: Any unripe coffee is sorted and we remain with the ripe cherries only 
Flotation tank: Flotation tank is used to ensure that damaged beans are separated from the good cherries. 
Mucilage: Dry fermentation 
Fermentation time: 48 Hours 
Grading: Only grade one 
Skin drying, time: Coffee is dried in the skin and well spread on drying tables to the sunlight more than30 days. 
Drying Process: Sun dried on traditional tables (normally 30-45days) 
Conditional parchment or Pods: The store is well ventilated and cleaned daily. We place coffee bags on pallets at 15cm above ground and 15 cm from concrete. 
Traceability: Lots separated per day, region, and coffee grade. All production and storage data, for each lot, recorded and well kept