- Polyphile Harerimana & 385 Producers
- Murambi Region, Harerimana
- Red Bourbon
- 1,600 - 1,800 masl
The Bushekeri village in western Rwanda is about an hour’s drive from Lake Kivu. We arrived at the mill in the early morning mist to meet with owner Polyphile Harerimana, who warmly greeted us at the entrance. He manages Bushekeri and works closely with the farmers whose coffee is processed at the mill. In Rwanda, producers bring their bags of coffee cherries to the local market where cooperatives and mills compete in a bidding auction.
Once Polyphile buys the cherries, they are transported to the wet mill where they are sorted by physical attributes. The coffee is then poured into a giant concrete funnel which feeds through to a de-pulper. This has two ridged metal disks calibrated to massage the bean out of the cherry. This calibration ensures the unripe fruit is separated, while ripe cherries pass through. Coffee is then moved in water through canals, allowing the less dense and lower quality coffee to rise and the highest quality coffee to sink.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.