Muhondo is the largest and oldest of the three washing stations owned by Muhondo Coffee Company. One of the two CEOs, Jean Nepomuscene Habyarimana, started farming at Coko Farm in 2008 and purchased Muhondo Washing Station five years later. Muhondo is located in the Gakenke District in the northern region of Rwanda. The weather and soil conditions are ideal for coffee cultivation. The coffee receives sufficient rainfall from October to May and grows slowly, resulting in a very unique flavor profile and texture.
 In recent years, the number of small farmers in the Muhondo region has been increasing and investment is being made in coffee. The income generated allows them to solve many problems such as paying for their children's education, health insurance, and family care. Muhondo creates many jobs in this region and also really cares about its people. Farmers receive valuable training in agricultural practices as well as support for logistics, seedlings, water and fertilizer and can apply for loans.
 This is the second time we have visited Wellars Karangwa, the manager of Muhondo Washing Station. We were very impressed with the processes and the excellent quality of the coffees. Muhondo Washing Station is one of the few stations in the country that uses drying racks. Separated into three racks each, the beans dry slowly and are protected from direct sunlight and rain. The wind can blow cool air over the coffee through its two open sides, gently drying it.
 Mataba and Cyondo are the other two washing stations owned by Muhondo Coffee Company. Mataba Washing Station is located in Bukonya District and is operated by the station manager, Solange. The Washing Station is smaller but its fertile soil and location at 1750 m offers ideal growing conditions.
 Muhondo was awarded the first prize in the Cup of Excellence in 2014. They are also planning to submit some qualifications for the Cup of Excellence this year. Let's keep our fingers crossed!
 On the nose: Pineapple, tangerine peel, light tahini
 On the palate: Kumquat, bubble grape, pineapple, milk chocolate, super vibrant and juicy
 Country: Rwanda
 Region: Gakenke
 Washing Station: Muhondo Washing Station
 Manufacturer: Wellars Karangwa
 Processing Technique: Honey Anaerobic
 Altitude: 1900 masl
 Harvest Year: 2023
 Variety: Bourbon/Jackson
 Cupping Score: 85.5
 Roasting Profile: Filter
 Degassing: 20-25 days from the roasting date.
 DiFluid Omni Agtron:
 Brewing Recipe (Origami Dripper)
 Ratio: 15:240
 Temperature: 95°C
 Grinding Level: 19 Clicks (Comandante)
 Filter Paper: Cafec Traditional
 Fall: 60-120-180-240
 Total Time: 2:25