Varietal: Red bourbon
in the Nyabihu district, which collects cherry from
producers in the surrounding area between 2000 - 2400
MASL. This is the highest grown coffee we know of in
Rwanda, and it’s from a region where very few washing
stations are located making it unique.
All cherry is hand-sorted before a pre-pulp float, under
ripe or damaged cherry is removed, along with any foreign
objects. Next, cherry is floated in pre-pulping tanks
removing any floaters and then pulped. This coffee is
fermented in concrete tanks for on average 12 hours.
During this time, the ferment parchment is agitated
several times throughout the day by way of ceremonial
foot stomping. The process takes about 20 minutes and
all the while, the fermentation process is assisted with
the agitation of the coffee. After fermentation, coffee is
released into a large serpentine grading channel.
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