Kilimbi
$18.00
Origin: Nyamasheke District, Rwanda
What we taste: Cream Soda, Fig Newton, Honeysuckle
The Kilimbi Washing Station was started in 2016 by career agronomist Joseph Ntarindwa. While being a relatively small station, it has already won a national cup of excellence! Ntarindwa has extensive experience in experimental coffee processes and through his expertise Kilimbi Washing Station was the first station in Rwanda to be granted the rights to export honey and natural process coffees. Joseph Ntarindwa is also committed to investing in and helping out the coffee farmers that surround the Kilimbi station. This allows the farmers the ability to grow and learn in coffee, which in turn enables Kilimbi to get some of the best coffee possible. This particular coffee is one of the Fully Washed options from the Kilimbi Washing Station. The journey begins with farmers in the surrounding area selectively hand picking cherries to take to the station. Once at Kilimbi, the cherries are run through an ecopulper. The coffee is then allowed to ferment for 12 hours before being washed again with clean water. At this point the coffee is laid out on raised drying beds being raked frequently to ensure even drying. It typically takes the coffee anywhere from 14 to 24 days to fully dry before being bagged up and sent to the Rugali dry mill in Rwanda's Western Province. At the Rugali dry mill the coffee is rested for anywhere from 10 to 30 days before being hulled and prepared for export. This coffee is really a sweet treat! We are tasting the rich vanilla notes of a Cream Soda, the fruity and slightly spiced notes of Fig Newton, and the subtle floral finish of Honeysuckle.
