MUBUGA COFFEE TOUR

Do you drink coffee? Do you love it? Would you like to take part of the coffee harvesting process?   NO PROBLEM!
We love to show our coffee farm and we created for you a very amazing, unforgettable tour. Starting in Kibuye to go by boat, enjoying Lake Kivu and … see by yourself:

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New harvest is coming soon

Our new harvest will be from January until May 2017.

The coffee you enjoy each day has taken a long journey to arrive in your cup and to wake you up early in the  morning.mubugacoffee-2

Between the time they’re planted, picked and purchased, coffee beans go through a typical series of steps to bring out their best.

 1. Planting 

Do you know? A coffee bean is actually a seed. When dried, roasted and ground, it’s used to brew coffee. If the seed isn’t processed, it can be planted and grow into a coffee tree.

2. Harvesting the Cherries  

Depending on the variety, it will take approximately 3 to 4 years for the newly planted coffee trees to bear fruit. The fruit, is called “coffee cherry”.  The fruit turns a bright, deep and beautiful red when it is ripe and ready to be harvested.

3. Processing the Cherries 

Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage. Depending on location and local resources, coffee is processed in one of two ways: wet and dry method.

4. Drying the Beans 

The pulped and fermented beans must  be dried to properly prepare them for storage.
For this we use our friend – the sun!

5. Milling the Beans

Before being exported, parchment coffee is processed in the following manner:

  • Hulling machinery removes the parchment layer from wet processed coffee.
  • Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine.
  • Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections.

    Beans that are unsatisfactory due to deficiencies are removed. This process is done by hand, ensuring that only the finest quality coffee beans are exported.

     

6. Exporting the Beans

The milled beans, now referred to as green coffee, are loaded onto ships in either jute or sisal bags loaded in shipping containers.

7. Tasting the Coffee

First, the taster,  called “the cupper”, evaluates the beans for their overall visual quality.
To taste the coffee, the cupper slurps a spoonful with a quick inhalation then weigh it on the tongue before spitting it out. He must have insane sensory cells on his tongue!

8. Roasting the Coffee

Roasting transforms green coffee into the aromatic brown beans that we buy in our favorite stores or cafés.

9. Grinding Coffee

The objective of a proper grind is to get the most flavor in a cup of coffee.

10. Brewing Coffee

A science for itself …

11. Enjoying!

As you like it most: as Latte Macchiato, Espresso, Cappuccino, Mocha, Americano, Café au Lait, Ice coffee, Espresso con panna, with milk and sugar or simply black.