Kilimbi, Experimental

Summary

This coffee from Rwanda is produced in partnership with Muraho Trading Company. Over 750 farmers deliver ripe cherries by boat to the Kilimbi washing station. The Red Bourbon variety is grown at 1600-1650m altitude and processed using an anoxic natural method: sorted cherries are fermented in covered concrete tanks with a water pillow for 48 hours in an oxygen-free environment, then rinsed and dried on raised beds for about 4 weeks. The resulting flavour profile includes red currant, overripe mandarin, and fortified wine.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Muraho Trading Company

Altitude

1600 - 1650 m.a.s.l

Variety

Red Bourbon

Notes

Tangerine, Winey, Currant

The roaster

Five Senses

Five Senses is a specialty coffee roaster based in Perth, Australia, built around the purpose of impacting people positively through coffee. They're a larger o…