Rwanda Kilimbi Washed A1 - Filter
Tastes like kiwi fruit & red apple with a tart acidity.
Rwanda is well known for the production of high quality washed processed coffee. The washing station design and the general nature of processing lend well to produce clean and homogeneous coffee. All cherry is hand-sorted before a pre-pulp float, under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 8 hours. During this time the ferment parchment is agitated several times through the day by way of ceremonial foot stomping.
Every Muraho washing station has their own washing station song. These have been created to instill a sense of pride and ownership to both full time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, singing through five iterations of their song while stomping on the parchment. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee. This process is quite an experience to partake in!
After fermentation, coffee is released into a large serpentine grading channel. The highest density grade, A1, is trapped by submerged gates early on in the serpentine, where lower density coffee is allowed to pass through. There is no difference in quality between A1 and A2 grades, only density. Once the parchment is separated into grades, it is given a final post wash rinse. At this point, coffee is then taken to a pre-drying area where the parchment is hand-sorted removing any insect damaged, discoloured or chipped coffee. Finally, parchment is laid out to dry and turned on a regular basis throughout the day. With all processing methods, coffee is covered during the day if the day time temperatures get too hot, when even it begins to rain, and in the evening.
Washing Station: Kilimbi
Producer Partner: Muraho Trading Company
Altitude: 1650-1850 MASL
Varietal: Red Bourbon
Process: Washed with 8 hours fermentation
Drying: Raised beds
Sorting: Color sorted with laser sorters
*Please note we roast to order on Mondays, and orders are dispatched Tuesday.