RWANDA ​KILIMBI HONEY

General Information

Origin: Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Kilimbi
Farmers Members: 750 active members
Cultivar: 100% Red Bourbon
Altitude:  1650 - 1850 masl
Process: Honey
Harvest: April - June 2020
Grade: HO15+
Moisture | Density: 10,2% | 0,7 g/ml 
Packaging: 60 Kg w/ GrainPro
Score: 87
Notes: Raspberry, caramel, whiskey, pear
Ikawa profile: 
Preparation: 

TRACEABILITY

The journey to Kilimbi coffee washing station (CWS) from the capital city Kigali is one of the most scenic and beautiful drives to any CWS in Rwanda.

Once you make your way past the majestic four-hour drive from Kigali to Nyamasheke District where you are bombarded with thousands of green lush forests, trade mark Rwandan rolling hills, villages, coffee trees and so much more. Just when you think it cannot get any more majestic … you are greeted by the iconic Lake Kivu, the biggest lake in Rwanda overseeing our neighbours to the west, the Democratic Republic of the Congo (DRC).

On the shores of this amazing Lake our Kilimbi CWS sits. Kilimbi is the birthplace of Muraho Trading Company. This was the first CWS we built in March 2016. Kilimbi along with Gisheke are the only stations that get some coffee cherries delivered by boat from our Farmers through Lake Kivu.

In its short existence, Kilimbi has set a mark in the Rwanda specialty coffee industry. A multi barista competition used and award-winning station but most importantly, along with its big Sister Rugali were the first stations in Rwanda’s history to produce and export Natural and Honey processed coffee legally. This has now paved the way for other coffee producers in Rwanda!
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Further to this, Kilimbi is the first CWS in Rwanda to successfully produce black and red honey processed coffee. Just ask our Brother Joseph about this … one proud man about his CWS and the Kilimbi family’s achievements!

HISTORY & COFFEE IN RWANDA

​When we talk about Rwanda is impossible not to mention the horrible genocide that happened exactly 22 years ago (1994) and left nearly 1 million dead.

Despite its sinister past, today is admirable to see how this small nation has risen from the deepest and darkest background, to become one of the most prosperous and safe countries in all Africa.

Currently, the Rwandan coffee industry is at its peak and producing exceptional coffees. The road clearly has not been easy, but through the leadership of a serious government, educational projects and strategic planning, they have laid the foundations for this success.
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Today, some 420,000 people are directly or indirectly related to the coffee industry. High quality coffee prices are more stable than commercial prices, which has improved living conditions of many farmers and their families. In addition, coffee also contributes to the reconciliation of the two main ethnic groups: Hutus and Tutsis; as we have seen them working together to produce more and better coffee.

CULTIVATION

This lot was processed using the fully washed method with double fermentation. The cherries are delivered the same day of the harvest at the washing station. The means used for delivery may be walking with a bag of cherries in the head, by bicycle or by small trucks that are organized by the cooperative in a central collection point.

Once delivered to the washing station, the cherries are visually checked and selected again to ensure that only mature cherries are processed. Then they will go through the mechanical pulper, usually in the afternoon, the pulper will separate the heavier beans (the floaters are removed) into three categories. After pulping, coffee is dry-fermented for 12 hours. Then, parchment is washed and selected by gravity using flotation channels (the heavier beans that sink are usually the best). Later, coffee will go into soaking, which is a wet-fermentation in a tub with clean water for another 24 hours. Finally, the coffee will pass to african beds, where usually women, will select again by hand when the parchment is still wet, this way defects are easier to detect.

Once the process of washing with double fermentation and wet selection by hand is completed, the beans are moved to the raised African beds and sun-dried for about two weeks. During this period the parchment is constantly moved several times a day to ensure an even drying.

Finally, when the coffee reach between 11% moisture content, will be stored in parchment, separated and label carefully by lots, producer and harvest dates. When ready for export, will be transported to Kigali for milling, packing and loading.

HAND SORTING THE POTATO DEFECT

KILIMBI cws LOCATION

WHERE WE ARE
Barcelona, Spain
Santiago, Chile
​Budapest, Hungary
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 CONTACT
Email: green@coffeekilimanjaro.com
​WhatsApp: +34 675 608 692