The farmers will care for and maintain their trees and at harvest time will select on ripe cherries. These are then delivered to the local mill to be sorted, graded and de-pulped using a low water Penhagos Eco-pulper.
The next stage involves an 18 hour wet and dry fermentation followed by further sorting using water. The best cherries will sink so these are separated for drying on raised african drying tables. The drying period lasts for about 12-15 days until moisture content has reached about 12%. The coffee is turned regularly and covered during the mid day sun.
Once the drying is complete the coffee is sent to Kigali to be prepared for export. This particular lot is exclusive to us.
The next stage involves an 18 hour wet and dry fermentation followed by further sorting using water. The best cherries will sink so these are separated for drying on raised african drying tables. The drying period lasts for about 12-15 days until moisture content has reached about 12%. The coffee is turned regularly and covered during the mid day sun.
Once the drying is complete the coffee is sent to Kigali to be prepared for export. This particular lot is exclusive to us.
Altitude: 1650m above sea level
Farm/Coop: Various small hold farmers
Great for: Aeropress, Filter
Origin: Africa/Rwanda - Kigarama, Gishyita sector, Karongi District, Western Province, Rwanda, in the hills above Lake Kivu
Process Method: Washed
Varietals: Red Bourbon
Farm/Coop: Various small hold farmers
Great for: Aeropress, Filter
Origin: Africa/Rwanda - Kigarama, Gishyita sector, Karongi District, Western Province, Rwanda, in the hills above Lake Kivu
Process Method: Washed
Varietals: Red Bourbon