Muhura - situated in the Gatsibo District in the Eastern Province of Rwanda - was established in 2010 by a local investment company. However, they struggled with financing and approached Rwanda Trading Company (RTC) to begin providing working capital in 2011. RTC provided capital to the station for two seasons before purchasing the station outright in 2013. Since then, the station has processed on average 900 metric tons of cherry, and RTC's investment has upgraded facilities and improved both processing and management capacity at Muhura.
Most notably, RTC's involvement has seen a considerable improvement in the quality the station produces, and this year Falcon Specialty have acquired two very special, experimental lots from Muhura.
MUHURA HONEY PROCESS: *this coffee has sold out*
100% of the mucilage was left on the beans during pulping, before the parchment was taken straight to the tables for drying. Drying took approximately 11 days - this was done at the end of rainy season, when there was a lot of sun and much less humidity. The parchment was only covered at night or when it was raining, so all day it was receiving direct sunlight.
MUHURA NATURAL PROCESS:
Sorting was undertaken upon delivery of cherry to remove underripes, then the cherries were taken straight to raised beds for drying. It takes around 30 days to fully dry the cherries. (On average, 7kgs of freshly harvested cherry will yield 1kg of export quality green coffee).