The lots from the Kilimbi washing station are clean, crisp and well executed – showing an impeccable attention to detail throughout every stage of processing. Not only is the coffee a delightful expression of the flavour profile that Rwanda is known for – deeply fruity, rich and complex, but thanks to Raw Material’s pricing structure, the farmers are paid a value for their cherry that is consistently well over the market price, ensuring value to passed on all the way through the supply chain.

Kilimbi is located on the shores of Lake Kivu and currently purchase cherry from 150 smallholders who live in the immediate locality. Typical to the style of processing in Rwanda once cherry is delivered to Kilimbi it is immediately hand sorted, floated, pulped and then fermented for 8 hours before being dried on raised beds for 21 days. The higher altitude of Kilimbi lends itself to high quality coffee, while the drying beds are located on an expansive open plain that lends itself to good airflow and maximum amounts of sunlight. This allows the expert washing station staff to dry the coffee seeds in the best possible conditions after it has been processed.

BREWING GUIDE

We’ve been brewing this coffee in the Gabi Brewer in the QC lab. Starting with a 19g dose ground coarser than 2cup Kalita, we add that to the rinsed filter in the brewer. Assembling the brewer, we pour 300g of water just off boil, topping up as it drains till reaching the final water weight at 1 minute. Crisp, clean and elegant this method emphasises the complexity of this coffee.