Kilimbi, Natural, Nyamasheke, Rwanda (350g)

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Kilimbi, Natural, Nyamasheke, Rwanda (350g)

from 14.00

Complex, Strawberries & Cream, Cherries

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Kilimbi washing station

Kilimbi CWS was one of two washing stations to be granted approval to produce natural and honey processed coffee in Rwanda. While production of natural processed coffee is still monitored strictly by NAEB, the elevation Kilimbi lends itself to produce exceptional naturals.
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. Coffee is 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. During the dry season, daytime temperatures reach 28 to 30 degrees and evening temperatures drop to 12 to 15 degrees. This spread of temperatures is ideal allowing for slow and gradual drying which the team at Rugali have found is optimal for natural processed coffee.

Coffee is turned every hour during the day. All the while, casual workers consistently hand sort cherry as it dries removing damaged cherry or discoloured pods. Once dry, the pods have a raisin-like textured skin, are dark brown, almost black, and have a shiny gloss coating.

Producer Partner: Muraho Trading Company
Region: Nyamasheke, Kilimbi, Nyarusange, Gitsimbwe
Country: Rwanda
Altitude: 1650 - 1850 MASL
Variety: Bourbon
Processing: Natural
Drying period:Raised beds for over 30 days