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Tasting notes: Citrus, Apricot, Raisin, Black Tea
Producer: Rwamatamu
Country: Rwanda
Region: Kibuye
Variety: Red Bourbon
Process: Washed
Kibaya means “Valley” in Kinyarwanda, the national language of Rwanda.
This coffee was processed at Rwamatamu’s Mbare washing station in Muhanga, Southern Province. After arrival, cherries are hand-sorted, pulped, and fermented in water for 12–48 hours. Once fermentation is complete, the coffee is washed and dried on raised beds for 21–22 days, depending on weather conditions. It is then transported to milling facilities in Kigali, where it is dehusked, polished, and graded.
Tasting notes: Citrus, Apricot, Raisin, Black Tea
Producer: Rwamatamu
Country: Rwanda
Region: Kibuye
Variety: Red Bourbon
Process: Washed
Kibaya means “Valley” in Kinyarwanda, the national language of Rwanda.
This coffee was processed at Rwamatamu’s Mbare washing station in Muhanga, Southern Province. After arrival, cherries are hand-sorted, pulped, and fermented in water for 12–48 hours. Once fermentation is complete, the coffee is washed and dried on raised beds for 21–22 days, depending on weather conditions. It is then transported to milling facilities in Kigali, where it is dehusked, polished, and graded.