Kilimbi - Natural

Rwandan, Kilimbi - Natural

This special micro-lot out of Rwanda is the only lot produced using the natural method to come out of the Kilimbi region this last season. The washing station design and processing lend well to produce clean and homogeneous coffee. Add to this the thorough washing practices of Muraho Trading Company and the outcome is some of the best specialty coffee we’ve found in Rwanda.

 

ADDITIONAL INFORMATION

All cherry is hand-sorted before a pre-pulp float and under-ripe or damaged cherry are removed. Cherry is then put in pre-pulping tanks, removing any floaters and later pulped.

This station was one of the two first washing stations to be granted approval to produce natural and honey processed coffee in Rwanda by NAEB, through the work of Muraho Trading Co, and Raw Material.

The elevation and close proximity to Lake Kivu lends itself to produce exceptional honey and natural coffees. Dried on traditional African raised beds, cherry is meticulously hand sorted before drying, removing any visually under ripe cherry, and laid out to dry on well-maintained drying beds. Grass and weeds are managed and removed from below the beds to ensure no additional moisture raising from the ground during the drying stage. Drying beds stretch across a large open plain where airflow and sunlight have maximum exposure to the coffee as it dries.

250 gram
Dhs. 76.00 per bag
Whole Bean
Whole Bean
Cold Brew
French Press
AeroPress
Filter
Chemex
V60
Stovetop
Espresso
Turkish

Kilimbi - Natural
Choose Your Grind
Coarser
Finer
Dhs. 76.00
+ 1 -

About this coffee

Dried on traditional African raised beds, cherry is meticulously hand sorted before drying, removing any visually under ripe cherry, and laid out to dry on well-maintained drying beds. Grass and weeds are managed and removed from below the beds to ensure no additional moisture raising from the ground during the drying stage. Drying beds stretch across a large open plain where air flow and sunlight have maximum exposure to the coffee as it dries.

Tasting Notes
AROMATICS OF FLORAL HONEY, CINNAMON AND SANDALWOOD, LIVELY PINEAPPLE ACIDITY, RIPE GREEN GRAPES, NOUGAT, MEDIUM BODY WITH A VERY CLEAN NATURAL FINISH
Varieties: Bourbon
Country: Rwanda
Process: Natural
Region: Kilimbi/Nyamasheke
Altitude: 1650 – 1850 masl
Producers: Muraho Trading Co.
Drying Method: Raised African drying bed for 30 days
Harvested: March to July