Rwanda Sovu - Microlot
  • Rwanda Sovu - Microlot



    Country:                  Rwanda

    Region:                   Huye District
    Altitude:                 1,700-2,200 masl
    Process:                 Natural
    Variety:                   Bourbon
    Grade:                     A1
    Q Score:                 86.75


    Tasting notes: Very fruity cup: blueberry, strawberry, stone fruit, milk chocolate. Fruit bowl.
    Very well processed natural coffee.


    Brewing Recipe

    • Grind size: Course grounds (30 click CMD)
    • Dose: 15g Water: 250g  Temp(93C)
      • 0.00 Pour 40g of water
      • 0.30 pour another 70g slowly
      • 1.00 pour 70g
      • 1.30 pour 70 g

    2.30 mins  TBT




    Sovu is one of Abahuzamugambi Ba Kawa (Maraba) Cooperative’s washing stations which begun operating in 2005. It is currently Fairtrade certified and working towards both CAFE PRACTICE  and UTZ certifications as well.

    A testament to their great coffee farming practices, the Sovu washing station has consistently ranked amongst the best coffees in Cup of Excellence.

    Producers have formed a union in order to have access to fund for saving and provide credit amongst themselves.



    The coffee farms sit high on the hills of the Huye Mountain and enjoy a rich and fertile volcanic soil.

    This region has two wet seasons and two dry seasons every year, creating a lush environment favorable to coffee farming.

    Over the past few years, Maraba and the RWASHOSCCO union have endeavoured to promote local consumption, and have started roasting their own coffee.



    The predominant variety in Rwanda is the Bourbon variety. The harvest usually takes place from March to June.

    The mountain roads are pretty poor and very few people own motorized vehicle so the cooperative’s employees  are tasked with collecting the coffee cherries from the farmers and the ensuing processing is the responsability of the washing station


    The coffee cherries are hand-sorted to remove over- and under-ripe cherries, and subsequently spread in a thin layer on the drying tables. The drying time depends on weather conditions and takes between two and three weeks. During that time, the coffee is moved regularly to allow even drying and avoid mold formation, and covered at night to avoid moisture re-absorption.

    Natural coffees are difficult to produce as the process is very dependent on favorable conditions. The best time is usually June, and the lots are only processed in small quantities.