Cupping Notes: Brown sugar, dried fruit, tea
Application: V60, Aeropress, Filter,
Origin: Mbare, Rwanda
Varietal: Red Bourbon
Altitude: 1800m
Processing: Washed
Kibaya means ‘Valley’ in Kinyarwanda, the national language of Rwanda.
This coffee was processed at Rwamatamu’s Mbare washing station, situated in Muhanga, Southern Province. Once it arrives, the cherries are sorted by hand before being pulped and left to ferment in water for 12-48 hours. During this time, the mucilage of the cherry is broken down, and when fermentation is finished, the coffee is washed clean so that it can be spread out to dry on raised beds for 21 or 22 days depending on the weather. It then gets taken to the milling facilities in Kigali, where the coffee is dehusked, polished, and graded.
Sustainably sourced through Omwani coffee.
