Rwanda Kilimbi.

Rwanda Kilimbi

Region: Nyamasheke
Varietal: Bourbon
Process: Honey, raised beds for over 30 days Tastes: Blood Orange, Clementine, Melon

The Kilimbi washing station design and processing lend well to produce clean and homogeneous coffee. Add to this the thorough washing practices of Muraho Trading Company and the outcome is some of the best specialty coffee we’ve found in Rwanda. All cherry is hand-sorted before a pre-pulp float and under-ripe or damaged cherry are removed. Cherry is then put in pre-pulping tanks, removing any floaters and later pulped.

This station was one of the two first washing stations to be granted approval to produce natural and honey processed coffee in Rwanda. The elevation Kilimbi lends itself to produce exceptional honey and natural coffees.

Dried on traditional African raised beds, cherry is meticulously hand sorted before drying, removing any visually under ripe cherry, coffee is then floated to further separate any low- density cherry. Coffee is laid out to dry on well-maintained drying beds. Grass and weeds are managed and removed from below the beds to ensure no additional moisture raising from the ground during the drying stage. Drying beds stretch across a large open plain where air flow and sunlight have maximum exposure to the coffee as it dries.