Rwanda Kanzu #21

From start to finish, harvest in Rwanda runs about 4-5 months from March to July. Lots are separated by each outturn throughout the season.

After arriving at the washing station, cherry is floated and pulped, using a McKinnon disc pulper. The coffee in parchment then undergoes a dry fermentation for 16-18 hours before the remaining mucilage is washed off, followed by soaking. This typically takes up to 18 hours before the coffee is dried on raised beds with a mesh bottom, allowing for air circulation.

Flavors remind us of: Honey, fudge, and grape jam

Source: Red Fox

Country: Rwanda

Growing region: Nyamasheke

Elevation: 1800-2100 masl

Coffee varietal: Bourbon

Processing: Washed - Dried 16-18 hours followed by soaking for 18 hours

Roast Level: Light

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