Detour Coffee Roasters
Hamilton

Stratton Nzaramba Espresso

Stratton Nzaramba is named after the manager of Humure, one of the largest volume stations in the Baho network, capable of processing 100 tons of green coffee annually. This blend includes coffees from Stratton’s farms and surrounding smallholders who deliver coffees to the Humure. As a washing station manager, Stratton is pivotal to achieving a high level of traceability for every kilo of coffee cherry brought to the washing station. Coffee cherries are intensively sorted to ensure only the ripest are chosen. After de-pulping and double fermentation, the coffee is rigorously washed and soaked in water. It's then moved onto shaded drying beds for 48-72 hours before being transferred to full sun beds for drying. The drying phase is complete when the moisture content reaches 11.0%. Total drying times for washed-process coffee are around 30-40 days.
Stratton Nzaramba is named after the manager of Humure, one of the largest volume stations in the Baho network, capable of processing 100 tons of green coffee annually. This blend includes coffees from Stratton’s farms and surrounding smallholders who deliver coffees to the Humure. As a washing station manager, Stratton is pivotal to achieving a high level of traceability for every kilo of coffee cherry brought to the washing station. Coffee cherries are intensively sorted to ensure only the ripest are chosen. After de-pulping and double fermentation, the coffee is rigorously washed and soaked in water. It's then moved onto shaded drying beds for 48-72 hours before being transferred to full sun beds for drying. The drying phase is complete when the moisture content reaches 11.0%. Total drying times for washed-process coffee are around 30-40 days.

Coffee origin

Country
Rwanda
Region
Remera Sector, Gatsibo District, Eastern Province
Variety
red bourbon
Altitude
1500 - 1800 m
Farm
Stratton Nzaramba & various
Producer
Stratton Nzaramba & various smallholders
Roast level
Medium
Process
washed

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