Remera is a washing station owned by producers, Epiphanie and her son Samuel Muhirwa. They began operating around mid 2000 and from the beginning have focused on quality. This washing station is in the South of Rwanda, in the Nyamagabe district
Kibirizi is a local neighborhood in the surrounding area of the Remera washing station. The cherry grown and produced by the farmers in this area is kept separately and processed at Remera washing stations to create this lot.
Samuel is very forwarding thinking in the ways he is developing the work done at Remera washing station, he has also intentionally spent time in other producing countries to learn alternative and improved techniques in processing coffee. Nordic Approach has been working with Samuel on some experiments and lot separation and they have found that the micro regions surrounding the washing station have unique and recognisable flavour attributes. At Remera he has invested in drying techniques by builging a massive steel structure with different levels for shade drying parchment.
Epiphanie and Samuel Muhirwa
Fully washed & sun-dried on raised beds
92 NOK pr kg
light to medium (ideal as a lively sweet espresso or a rich and full filter coffee)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.