From the seed to the cup

Highest chance to get my hands dirty - finally I got a chance to work with sorting the cherries, a very crucial part of the process to get high quality speciality coffee. "Strange Muzungu" was the description I got from the workers, but after a few hours I also learned that I'm "good at it" ;) It's hard to describe without all the senses - the small or partially fermented coffee, the stickyness of the fruits, never ending chats and laughter in Kinyarwanda. Then afternoon on a very shaky truck to collect the fruits from the farmers, in a very deep province of Rwanda. Every day makes me understand more and more the complex way of coffee until it reaches the cup :)Read more