Kilimbi - Rwanda

Kilimbi - Rwanda


Blackberry, Chocolate, Orange, Red Apple.
Variety: Red Bourbon
Process: Natural
Altitude: 1650-1850 m.a.s.l.
Producer: Various Smallholders
Region: Nyamasheke

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Kilimbi was one of two first washing stations to be granted approval to produce natural and honey processed coffee in Rwanda. The elevation Kilimbi lends itself well to the production of exceptional honeys and naturals. Drying beds stretch across a large open plain, where airflow and sunlight have maximum exposure to the coffee as it dries. 

Only the most ripe, red cherry has been selected for this lot. The delivered cherry is inspected and then run through multiple floatation processes to ensure the separation of any defective, over-ripe or under-ripe beans. The coffee is then laid out to dry on African drying beds for between 35 and 45 days during which it is turned constantly and hand sorted several times before being sent for milling.