Rwanda
Sovu Washing Station
Maraba Co-op
Southern Province
Huye District
1760masl
Red Bourbon Peaberry
Washed

Green apple, lemon-lime, and orange candy.

Sovu Washing Station and the Maraba Cooperative: The Sovu washing station is tucked away in the rugged mountains of the Huye Sector of Rwanda's Southern Province, under the ownership of the Abahuzamugambi Ba Kawa Maraba Cooperative, also known as 'Maraba.' 

The co-op manages three other washing stations in the district. Sovu, although the smallest of Maraba's washing stations, serves a community of about 397 cooperative members who farm locally, as well as eight individual farmer groups. Under the steady, experienced hands of Jean Claude Ndikumana, who oversees day-to-day operations, and the support of the head of quality control, Christine Ilibagiza, Maraba and the Sovu washing station have gone from strength to strength, becoming one of our favourite Rwandan producers.   

Peaberry micro-lot: This 100% Red Bourbon peaberry micro-lot comes from hand-selected peaberry beans harvested by 38 smallholder farmers Peaberries are little round seeds formed when only one seed develops in a coffee cherry instead of two. Although technically a mutation, they are highly prized and sought after for their punchy flavour and sparklingly clean acidity.

Quality and Recognition: Sovu washing station and the Maraba have quite the trophy shelf, bagging several Cup of Excellence awards over the years. This has partly been thanks to recent upgrades in cherry sorting equipment, water treatment setups, improved organisational practices, and a new warehouse. These improvements underline the cooperative's dedication to top-notch quality and continuous improvement. 

What's Sovu like?: Around Sovu washing station, it's like a coffee heaven--with high elevations, plenty of rainfall, and just the right temperature all year round. Farms here are tiny, averaging just a fifth of a hectare, and sit at around 1,800 meters above sea level.

Processing at Sovu Washing Station: The Maraba team at Sovu takes processing seriously. Cherries are selectively picked and delivered to the washing station the same day. They are then placed in flotation tanks and sorted by weight. Next, they are pulped in a mechanical pulper, which sorts the coffee seed by density. After pulping, the coffee seed receives a good soak (12-18 hrs) and is graded again using flotation channels. The beans are soaked for another 24 hours before being moved to raised screens for wet sorting. 

Spring water: All water used in processing and sorting is from natural springs supplied by nearby mountains. 

Drying: Once soaked and sorted, the coffee is placed on raised drying tables (African beds) for around two weeks, where it is protected from rain and midday sun. It is turned regularly to ensure even drying and sorted again for any defects. 

Once 11% moisture is achieved, the coffee is stored in parchment and, when adequately rested, sent off to be carefully dry milled at the Co-op's new dry mill in Huye.

Top-notch washed microlot: Coffee from Huye District, especially from the Sovu washing station, is known for its sweetness and juiciness, as well as its complexity and mouth-watering acidity. This lot has a zesty acidity with hints of green apple and star fruit, and a moreish orange candy sweetness.