Single Origin


Rugali Coffee Washing Station is built next to the village
of Rwamiko and purchases coffee from about 140 families
in the area. Once cherry is delivered to the station is it
hand sorted, floated, pulped and then fermented for
12 hours. It’s at this point where staff hand sort the
parchment, removing any defects. Coffee is then laid out
to dry on terraced raised beds for an average of 30 days.
Coffee is laid out to dry on well-maintained drying beds,
where grass and weeds are managed and removed from
below to ensure no additional moisture rising from the
ground during the drying stage. The beds stretch across
a large open plain where air flow and sunlight have
maximum exposure to the coffee as it dries. During the
dry season day time temperatures reach 28 to 30 degrees
and evening temperatures drop to 12 to 15 degrees.



Photo Credit: Raw Material