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The average farm supplying to Gitega is at an altitude around 1650m, and that high altitude along with the volcanic soil of the area make Gitega an excellent location for high quality processing. One strategic area of collection is called Miko, which is made up of approximately 165 coffee farming families. The Miko farms sit between 1700‐ 1900m and have been consistent with strong yield and higher than average cup scores. Gitega Hills processed a little over 150 tons of cherry for the first year, but the capacity of the station has it positioned for growth in the coming seasons.
Cherries delivered to the Gitega Hills station and then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during at night time.
From here the coffee is then left to rest before being transported to the RTC warehouse in Kigali where it is milled and prepped ready for shipment.
Flavour Notes: Yellow Peach | Pineapple | Mint | Dark Chocolate | Honey Sweetness | Fruity | Refreshing