Christmas Coffee
Christmas Coffee
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Letterbox-friendly packaging for orders of 1 or 2 bags of coffee.
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Reviews
The overview
| Countries of origin | Rwanda |
| Producer | Musasa |
| Altitude | 1526m |
| Varietal | Bourbon |
| Process | Washed |
The producer
Musasa washing station sits at 1,526m above sea level in the high-altitude hills of the Congo Nile Trail – practically on the banks of Lake Kivu. The washing station began operations in 2013 and since then has gone from strength to strength, including a Cup of Excellence win in 2011.
The coffee
1,750 growers deliver to Musasa, around 23% of whom are under the age of 35. Musasa sees these young growers, the youngest of whom is only 20, as the future of Rwandan coffee. Although farm sizes are small, at only around 0.18 hectares on average, farmers receive regular training in organic composting, renovation, harvesting techniques and other agricultural practices that ensure optimal growth for their small farms. The utmost care is taken with quality from the very beginning.
Why we love it
I have a personal link to The Salvation Army, and it's great to raise money for them with this coffee, that is not only delicious but helping a good cause.
Adrien's Brew Guide
Out: 31-33g
Time: 24-26s
Water: 305g
Ratio: 1:17
Musasa Washing Station
All farmers delivering to Musasa station live within a 15 kilometer radius. After selectively hand-harvesting their coffee, they transport the cherry to the washing station using a variety of means. Cherry is then inspected and hand-sorted to remove any damaged cherries or under-ripe before they are weighed and loaded into the station’s pulper. Farmers receive a payment in line with the quality and quantity delivered.
Musasa uses a Pinhalense eco-pulper, which separates ripe and underripe/underweight cherries again, along with removing any debris remaining with the cherries. This pulper uses one cubic meter of water to process up to 20 tons, significantly reducing the environmental footprint of the washing station.
After pulping, coffee is delivered to the fermentation tanks to ferment for around 24 hours. After this, the coffee is thoroughly washed in clean water and all traces of mucilage are removed from the beans.
Then, coffee is delivered to one of the washing station’s 300 drying tables. Once here, parchment will be turned every 30 minutes initially and covered during the hottest part of the day. Drying usually takes an average of 1 to 2 months, though the time required varies depending on the climate at the time.
The Salvation Army Christmas Appeal
Every Christmas, we donate £1 from every bag sold to The Salvation Army's Christmas Appeal.
As an business who prides itself on people and planet before profit, we are proud to end our year of giving with donations to The Salvation Army.
Each year, The Salvation Army helps thousands of people, providing a warm space, hearty food and listening services and support to those who are most vunerable in society. One of the Modern Standard team, Adrien, is the great great grandson of the founding Booth family, and we supply coffee to many of the Salvation Army churches throughout the UK.
To date, we have raised over £5,000 for The Christmas Appeal, and we appreciate each purchase made is helping someone in need.
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