Rwanda Stratton Nzaramba Espresso

Coffee Story
Stratton Nzaramba is named after the manager of Humure, one of the largest volume stations in the Baho network, capable of processing 100 tons of green coffee annually. This blend includes coffees from Stratton’s farms and surrounding smallholders who deliver coffees to the Humure. As a washing station manager, Stratton is pivotal to achieving a high level of traceability for every kilo of coffee cherry brought to the washing station. Baho Coffee Network owner and Producer Emmanuel, alongside the inspiring importer Semilla, proposed naming these blends after the washing station managers to offer respect and recognition to this vital part of the supply chain that often goes unnoticed.

Coffee cherries are intensively sorted to ensure only the ripest are chosen. After de-pulping and double fermentation, the coffee is rigorously washed and soaked in water. It's then moved onto shaded drying beds for 48-72 hours before being transferred to full sun beds for drying. The drying phase is complete when the moisture content reaches 11.0%. Total drying times for washed-process coffee are around 30-40 days.