Mahembe

Mahembe enjoys a unique location: near the emerald waters of Lake Kivu, one of Africa's great lakes, the area's rich volcanic soil supports dense forests teeming with wildlife, including huge populations of bats. With the microclimate created by the lake and forest, warm mornings and days give way to cooler afternoons. The lake generates periodic rainfall while absorbing heat in the afternoons.

Our close relationship with Justin Musabyimana allows us to source his best batches each season. Whenever we visit Mahembe, what strikes us most is the sense of community and the positive energy, which naturally comes from above. Rwanda has a long history of coffee production, but has only recently seen improvements in processing quality, with the Western Province producing some of the best. Justin, who grew up nearby, returned home after the 1994 genocide and got to work reviving his family's coffee farm and helping bring stability and economic opportunities to the region.

In addition to his 11,000 trees, Justin works with local farmers, who deliver their own cherries to the Mahembe washing station. Payment to farmers includes health insurance, school fees and livestock. Thanks to his strong commitment to quality and community development, 75% of what Justin produces is now A1 grade, and Mahembe always features in the Cup of Excellence competitions.

Process:
This lot is completely washed with natural spring water from the high mountains located near Nyungwe Forest. In collaboration with Justin, farmers are trained to pick only the ripest cherries from their coffee trees, which are then delivered to the washing station. The cherries are sorted in-station in flotation tanks, to remove any floating or unripe cherries, and then pulped to remove the skin and most of the mucilage. The beans are fermented for 10 to 12 hours before a final washing and drying process on raised African beds for 21 days.

With the rich flavors of Morello cherry and dark chocolate, one thing comes to mind when tasting Mahembe: Black Forest gateau. As it cools, the profile is reminiscent of black tea with notes of chocolate ganache and cocoa. The gentle spices of nutmeg add lasting depth.