The story of coffee production on Ngogomo hill begins with a fisherman. The fisherman had made his livelihood catching fish in a stream near the location where the station is located today. When the fish disappeared, the fisherman, unable to find a reason or solution to the problem of the disappearing fish, switched to coffee farming. Coffee farming proved to be a more stable profession, especially considering the ideal climate and soil composition, which produced high-quality cherry. Ngogomo is one of the main stations in the province of Muyinga, it was constructed in 1992 and today serves more than 1,800 farmers on 18 hills. During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. After sorting, cherry is de-pulped within 6 hours of delivery. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk. The coffee is then fermented in water from a nearby stream for 10-12 hours, depending on ambient temperature. After fermentation is completed, coffee is run through washing and grading canals. The beans are then transported to the drying tables where they will dry slowly for 2-3 weeks. --Info Courtesy of Sucafina
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