
Five Senses
Kilimbi, Experimental
OriginRwanda
ProcessAnoxic Natural
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.
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FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerMuraho Trading Company
Altitude1600 - 1650 m.a.s.l
VarietyRed Bourbon
NotesTangerine, Winey, Currant
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