The small but mighty washing station of Kilimbi was established in 2016 and has become a firm leader in Rwandan specialty coffee. Settled on the shores of Lake Kivu in the Nyamasheke District, it was one of the first to be granted the rights to export natural and honey coffees. This paved the way for experimentation on the coffees brought to the station and increased the potential value of the coffees brought to the mill.
Much of this innovation is thanks to Joseph Ntarindwa, who manages the Kilimbi mill and has a background in agronomy. His attention to detail and experience in experimental fermentation styles have brought us this lovely anaerobically processed natural red bourbon variety. The anaerobic fermentation adds a funky complexity to the rich berry flavors imparted by the coffee cherry. Only the ripest cherries are selected for this process before they are sealed in tanks free of oxygen for a 72-hour fermentation period.
Coffee Profile
Flavor Notes:
Red Sangria / Dark Chocolate / Blackberry
Producer:
750 Smallholder Farmers
Region:
Nyamasheke
Variety:
Red Bourbon
Process:
Anaerobic Natural
Coffee Bio
The result is a coffee with a diverse bouquet of flavors reminiscent of a prestigious red wine. Jammy berry notes are balanced by the rich sweetness of dark chocolate and lifted by aromas of citrus peel and complex spices that continue to evolve in the cup as it cools.
