Description
Rwanda
Isimbi Kivu
/everyday filter
| Country | Rwanda |
| Region | Kivu |
| Producer | Small-scale coffee farmers |
| Height | 2000 meters above sea level |
|
Variety
|
Bourbon |
|
Process
|
Washed |
TASTING NOTES
Nectarine, honey, chamomile
Citrus acidity, delicate body, caramel finish
Rwanda Isimbi Kivu
Cherries are selectively hand-picked to remove any that are damaged or unripe. The washing facilities only accept perfectly ripe cherries, so farmers take extra care when picking them to ensure that as many as possible are accepted.
The cherries are sorted by flotation to remove those damaged by insects or with low density. They are pulped and wet-fermented for 24 hours to remove any remaining mucilage. After fermentation, the parchment is sent through sorting channels to separate it into three density grades (A1, A2, and A3). Finally, it is soaked for approximately 20 hours to improve its quality and shelf life, and to remove any remaining mucilage.
After washing, the parchment is removed from the water and taken to pre-drying tables for manual sorting. Defects are usually easier to detect while the parchment is still damp. After this process, the parchment is spread out on tables to dry in the sun, where it is sorted again to remove any remaining defects. Once dry, the parchment is bagged and sent for dry milling.
