This coffee stands out for itsintense sweetness,which reminds us of milk chocolate and a ripe red apple.
This fruity note gives it abright but delicate acidity, and a juicy, round texture. The creamy, chocolatey sweetness is a hallmark of Red Bourbon. It provides a warm, full-bodied mouthfeel, with a comforting aftertaste.
The notes of dried fruits enhance thecomplexityand give it a velvety touch, with a balanced finish.
It is a coffee with a complex profile andmedium body, but very easy to take. It's perfect either on its own or with milk.
HISTORY
Kilimbi is one of the first two car wash stations to receive approval fromNAEBto produce natural and honey processed coffee in Rwanda. Kilimbi's altitude is ideal for producing exceptional washed, honey, and natural coffees. The drying beds extend across a large open plain, where airflow and sunlight provide maximum exposure to the coffee as it dries. Built in 2016, this washing station is the birthplace of Muraho Trading Company, its first washing station.
A peculiarity of Kilimbi is that it is only accessible by boat, and farmers cross Lake Kivu to deliver their farms' harvests. Its estimated annual production is approximately 33,300 kg of ground green coffee, processed each harvest into volumes of natural, washed, and honey coffees.
Muraho Trading Co.It helps member cooperatives improve the quality of their production, obtain a higher price for their coffee, and access new markets. This will be an ongoing effort over the coming years, as we gain a better understanding of the specific challenges faced by coffee producers in Rwanda.
Through this process, a model is developed that creates incentives to achieve producer engagement while maximizing impact.
VARIETY AND PROCESS
The varietal of this coffee isred bourbon.
HeBourbonIt is an ancient variety, originating from the island of Bourbon (present-day Reunion) and derived from the Arabica coffee plants that arrived from Yemen in the 18th century.
Red BourbonIt is a specific subvariety characterized by producing red cherries when ripe. It has been widely cultivated in Rwanda, where the climate and volcanic soils maximize its potential. It represents a standard of quality and tradition in the region.
The process isnatural.All cherries are hand-sorted before undergoing a pre-pulping flotation process, removing any green or damaged cherries, along with any foreign objects. They are then submerged in pre-pulping flotation tanks to remove any floating cherries and subsequently pulped.
They are evenly distributed on raised beds, which provide constant airflow and keep them high enough to avoid contact with moisture and animals. They are dried for 30 days, turning them constantly when the sun is at its highest point and covering them overnight. Once dry, the dried outer fruit is removed, leaving the coffee beans ready to be sorted and packaged.
RECIPE
For filter:
We use 18 grams of ground coffee and 290 grams of water at 93°C, in a total time of 2'30". We make three pours:
Pouring 50g of water in 30"
Pouring up to 185 gr of water in 1'10-1'30"
Pouring up to 290 gr of water up to 2'30"
EXPERIMENTATION VARIABLES
Rest: 2 weeks (15-20 days)
Method: V60Mill: EK43
Water: Pentair Everpure 70ppm
For espresso:
Uses 17 grams of dry coffee to extract 43 grams of total beverage into the cup in 27 to 30 seconds.
