Rwanda Muzo Giko Hill Natural

Highlights

“After sorting and floating, the coffee cherries are placed directly on raised beds to begin drying. The selected cherries are stored in bags for 12 hours, then spread on drying tables stacked 2-4 cm thick. The coffee is turned every 2-3 hours throughout drying. At 20% moisture it is wrapped with mesh for 2 days, at 17% moved to a shaded shed for 5 days, then returned to sun until 14%, and finally shade-dried to 12%. Total natural drying takes 50-55 days.”