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12 Juru Coffee / Kayonza
6864.3The Best Coffee From The Land Of A Thousand Hills
US$8.70/Lb
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28
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Winner: Tashiro Coffee
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Juru Coffee Ltd started in 2009 by planting a 10-ha farm of 25000 Arabica coffee trees in the Eastern Province, Kayonza District, Gahini Sector. In addition to our own coffee farms, we support coffee farmers in their day to day farming activities. During harvesting season, Juru Coffee Ltd buys cherries from farmers and process at our washing stations. In 2015, NAEB has put in place regulations regarding zoning of coffee production, whereby every washing station was assigned a specific zone. Juru Coffee Washing Station was assigned to cover Gahini, Mukarange and Kabarondo sectors in Kayonza District with a total number of 380,000 coffee trees. Construction of our coffee washing station in Kayonza District was completed in 2012 and first exportation in 2013. Our coffee is grown on medium altitude-hills of Kayonza District ranging between 1500-1900m above the sea level. In Kayonza District the soil is fertile sandy and stony with tropical climate.
Honey coffee is processed almost the same way as washed coffee a part from washing and grading. For honey coffee, cherries are sorted by removing defected beans and keeping only ripe cherries after which, they are floated into a water tank allowing eliminating floaters which are the cherries with one bean or both with a defect which can’t be identified by an eye. Cherries are then pulped with a machine without any drop of water. After pulping, and sorting again, the coffee is normally fermented for 12-18 hours, after fermentation the coffee beans are put on pre-drying tables under shade for 24-48 hours keeping sorting and then slowly dried on tables for 15-21 days. Dry-milling process is the same as washed coffee but it is very important to clear the huller machine very well avoiding mixing the remaining washed coffee beans with honey coffee.
Honey coffee is processed almost the same way as washed coffee a part from washing and grading. For honey coffee, cherries are sorted by removing defected beans and keeping only ripe cherries after which, they are floated into a water tank allowing eliminating floaters which are the cherries with one bean or both with a defect which can’t be identified by an eye. Cherries are then pulped with a machine without any drop of water. After pulping, and sorting again, the coffee is normally fermented for 12-18 hours, after fermentation the coffee beans are put on pre-drying tables under shade for 24-48 hours keeping sorting and then slowly dried on tables for 15-21 days. Dry-milling process is the same as washed coffee but it is very important to clear the huller machine very well avoiding mixing the remaining washed coffee beans with honey coffee.
| Boxes: | 12 |
|---|---|
| Score: | 88.36 |
| Variety: | Red Bouron |
| Weight: | 789 |
| Process: | Honey |
| Region: | Eastern Province |
| Rank: | 12 |
| Village: | Kayonza |
| Altitude: | 1500-1900 |
| Cupping Notes: | This coffee offers rich aroma of chocolate, orange, spice, black currant and peach. Red currant and red fruits flavors together with delicate sweetness, smooth body and vibrant acidity makes this coffee satisfying. |