Conditions on Idjwi Island are ideal for producing high quality Arabica coffee with rich volcanic soils, altitudes rising to above 2,000 metres, and plentiful rainfall and sunshine.
VARIETIES: Red Bourbon, Blue Mountain
ALTITUDE: 1,500-2,000 meters
HARVEST TIME: February-June
SHIPMENT PERIOD: July-August
CERTIFICATIONS: Fairtrade, Organic for 2022
QUALITY IN THE CUP: 86+ SCAA
FORECAST VOLUME 2022: 115 MT
POST-HARVEST PROCESS: Two central washing stations with raised, mesh drying tables with shade nets producing Fully Washed Arabica Kivu 3 and Natural Sundried Arabica Kivu 3
The processing of our coffee is done as follows
• Coffee harvest in the field • Reception and sorting of red cherries
• Floatation of cherries • Cherry pulping with a Penagos machine
• Fermentation of the parchment for 24 hours • Washing and Grading
• Sorting of the wet parchment • Drying on raised drying beds for an average of 25 days • Storage
• Reception of red cherries • Sorting and floating of cherries • Drying on the drying beds for an average of 30 days • Storage
"Not only is RWH producing top-notch specialty coffees on Idjwi Island—with cupping notes of plum, holiday spice, brown sugar, and black tea, and scores of 86+ and 87+, but their quality has steadily improved year over year due to their diligent quality control and post-harvest processing practices. We are honored to partner with a cooperative that it not only producing such high-quality coffees, but is also making a substantial impact on the quality of lives of its members and community through its focus on gender equity, public health initiatives, and training courses in other areas (sewing; soap-making; baking) as a way for members to generate income in the off-season."
Susan Heller Evenson, Atlas Coffee Importers, Seattle, USA (RWH’s longest standing importing partner).