RWANDA | Kilimbi CWS Honey

It has a citrus flavor reminiscent of pomelo, a juicy flavor reminiscent of white grapes, and a gentle acidity reminiscent of green apples. It also has a sweet and sour taste reminiscent of dried cranberries and a concentrated fruitiness like dates.
The sweetness is also quite voluminous; when warm it has a rich, honey-like sweetness, and as it cools it has a delicate, gentle sweetness similar to cane sugar.
You can also enjoy floral impressions such as pale purple and oolong tea.
Pomelo, green apple, honey, floral

Kirimbi Coffee Washing Station (CWS) is located in Nyamasheke District, Western Province, Rwanda. This advanced CWS was built in a unique location in the world where harvested cherries are sometimes transported by boat.
Currently, together with 750 small-scale farmers in the surrounding area, the Kirimbi CWS produces 3.5 million tons of coffee per year, and is the first CWS in Rwanda to be officially approved by the government to export natural honey.
Originally, Rwanda had a problem in that each farmer processed coffee in their own backyard using a non-washing method, and quality standards were not established. The government responded to this problem by allowing coffee produced at licensed CWSs to be processed using a washing method that meets or exceeds the standards, and this was exported as specialty grade coffee.
While the quality of Rwandan coffee had certainly improved, the diversification of needs in coffee-consuming countries was progressing at a faster rate, and the operators of the Kirimbi CWS, who felt a sense of crisis about producing only washed coffee, spent time persuading the government, which opened up a path for Rwandan coffee producers.
The cherries brought to CWS are gravity sorted using floating tanks and then hand sorted, and only fully ripe cherries are selected and the pulp is removed using a pulper.
After that, the cherries are dry fermented in a concrete fermentation tank for an average of 12 hours. During this time, a process called "ikininba" is carried out in which several people step on the cherries in the tank to promote fermentation.
After that, the drying process starts on the dry bed with the mucilage still remaining. In the first half of the drying process, when the parchment has a high moisture content, it is spread very thinly to increase the surface area exposed to sunlight and dry while reducing the risk of mold and fermentation. In the second half of the drying process, when the parchment dries, it is placed on the bed so that the parchment overlaps.
This allows the parchment to dry with a uniform moisture content. It is covered only from 12:00 to 15:00 and at night when the sun is strongest, and it takes an average of 35 days to dry. Since western Rwanda receives a lot of rain in the first half of the harvest season, the natural and honey process, which take longer to dry, are refined in May, in the second half of the harvest season, taking into account the weather cycle.
Country of Origin: Rwanda
Area/ Western Province, Nyamasheke District
Elevation: 1,650m - 1,850m
Variety: Bourbon
Refining method: Honey
Klopp/ 2022/23
Importer/Origin Countries
Roast level / Medium light roast
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