Processing at Rwamatamu

The boys have been put to work at Rwamatamu’s washing station in Mbare, helping out with the floating, sorting, and drying of some natural coffees. Dave tells us that Gaston, owner of Rwamtamu, has come up with a new technique for drying naturals: grouping the cherries into small piles and covering them with netting for 48 hours, before spreading them out again and drying them as normal. The theory here is that the piles will promote a quicker fermentation reaction, and Dave says that the resulting cups are more complex and fruity.