Rwanda - Kilimbi

Cupping Notes: Mango, red apple & honey. Fruity acidity & complex.
Producer Partner: Muraho Trading Company
Washing Station:
Region: Nyamasheke District
Altitude: 1600-1600 MASL
Varietal: Red Bourbon
Drying Process: Raised bed for over 35 days.

All cherry is hand-sorted before a pre-pulp float,
underripe or damaged cherry is removed, along with
any foreign objects. Cherry is then floated in
pre-pulping tanks removing any floaters and later
pulped. Next, coffee is fermented in dedicated
concrete fermentation tanks for an average of 12
hours. During this time, the fermented parchment is
agitated several times through the day by way of
ceremonial foot-stomping.

Dried on traditional African raised beds, cherry is
meticulously hand sorted before drying, removing any
visually under-ripe cherry, coffee is then floated to
further separate any low-density cherry. We have
experimented with many different honey processing
techniques. We now employ the technique of pre-pulp
floatation to remove debris and low-density beans,
running the cherry through the de-pulper to remove
the skin but retaining almost all the mucilage, then
finally a gentle rinse to remove any floaters post pulp.
These honey processed coffees render an orange
colouring. The drying conditions at Kilimbi are ideal forensuring optimal post-pulp drying. Coffee is laid on the drying beds between 12 pm and 3 pm ensuring
maximum exposure to the sun during the warmest
time of the day, this minimizes the chance of coffee
becoming phenolic or over fermented. The coffee is
initially laid out very thin; this is to ensure mucilage hasmaximum exposure to the sun when it is very wet. Asthe parchment dries, it is heaped into larger piles thatgive a thermal mass to the coffee while it continues to dry. This enables the moisture content of the parchment to homogenise during drying enabling more even drying results. The coffee is dried for 35days, turned constantly when the sun is high and covered during the night.

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