TRACEABILITY

At Muhororo, the process of natural coffee processing begins with cherries harvested from altitudes ranging from 1,650 to 2,110 meters above sea level. This specific elevation contributes to the unique flavor profile of the coffee. Upon arrival at the washing station, the cherries undergo an initial flotation process to separate the ripe fruits from defects. Following this, meticulous sorting is performed on pre-drying tables to ensure only the best cherries are selected for drying.

The cherries are then laid out on raised African beds, where they undergo a drying process that lasts between 25 to 30 days. This method allows for optimal airflow and sun exposure, which enhances the flavours developed during this stage. After the drying is complete, the coffee is carefully preserved in optimal storage conditions to maintain its quality. 

Once fully processed, the coffee is hulled to remove any remaining outer layers and then sorted by a skilled team of women, who are trained to identify and ensure consistency in the quality of the beans. Finally, the finished coffee is packed meticulously in GrainPro bags, which provide excellent protection against moisture and pests, and in Jute bags, ready for export to markets around the world. This comprehensive approach not only highlights the quality of the coffee produced but also supports the local community and promotes sustainable practices in coffee production.