Huye Mountain - Rwanda (250g)
The Kibingo washing station is located in the province of Kayanza at an altitude of 1893 masl. Right now in the station there are registered 3553 small producers that bring coffee from their farms located between 1700 and 1900 masl.
In this batch the cherries have been selected manually at their optimum ripeness, pulped and dried for 12 hours so that the mucilage adheres with greater intensity to the parchment. Once the dry fermentation is finished, they are taken to a fermentation tank with water where they add the CIMA yeast (Saccharomyces cerevisiae) to control the bacteria that are created in this process getting even more complexity in an African coffee, presenting some bright citrus notes, elegant floral touches, and a soft mouthfeel. After this, they are taken to the drying tables to reach 12% humidity in approximately two weeks.
- Tasting notes: Elderflower, mandarine, cherry, apricot
- Origin: Kayanza – Burundi
- Variety: bourbon
- Altitude: 1700-1900 masl
- Process: Washed with yeast
- Harvest: June 2018