Rwanda Kilimbi Anaerobic Natural

Description

Process: Anaerobic Natural Varietal: Bourbon Elevation: 1650-1850MASL This extraordinary anaerobic natural coffee comes from Kilimbi Washing Station on the shores of Lake Kivu in Rwanda's Nyamasheke District. Established in 2016 and managed by Radjab Mvuyekure, this innovative station receives cherries from 750 farming families, some delivering by boat across the lake. Using a rare anoxic fermentation technique, only peak-harvest cherries with optimal brix levels (a measurement of soluble solids, primarily sugars) undergo this 48-hour anaerobic process. Selected cherries are placed in sealed tanks covered with water-filled sheeting, with temperature carefully controlled throughout fermentation. After fermentation, cherries undergo an extensive 40-45 day drying period on African beds with hourly turning and protective covering during extreme conditions. Continuous hand-sorting ensures exceptional quality throughout this process. With 4 full-time staff overseeing meticulous production at 1650-1850m altitude, Kilimbi creates a distinctively bright, complex cup with vibrant acidity and juicy body before final processing at Nyamasheke dry mill.