The washed fermentation process is always accompanied by a ritual called Ikinimba, which is literally the trampling of grain accompanied by chanting.
Taste profile: sweet coffee with aroma of dried fruits and caramel, bright citrus and apple acidity, dense, rounded body, notes of green apple, gooseberry, raisins on the palate and a long aftertaste of citrus, almonds and spices.
Packing options: 250 grams, 1 kilogram and ground in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.
The land of a thousand hills.
Rwanda is a small state on the African continent adjacent to Burundi, Tanzania, Uganda and the Republic of the Congo. Rwanda is an agro-industrial country, more than 90% of the population is employed in agriculture, including growing tea and coffee. A temperate and mild climate with two rainy seasons combined with mineral-rich volcanic soil is ideal for coffee plantations.
The Kilimbi processing station is located in Nyamasheke County, one of the central coffee producing areas in the country, on the shores of Lake Kivu. The station was founded in March 2016. The station is located at an altitude of 1650 meters above sea level; the height of the neighborhood, from where the berries are brought, reaches 1850 meters. The station employs 4 permanent employees; the station manager is Joseph Ntarindwa.
At the station, the berries are processed in washed, natural and honey ways. With any processing method, the berries are first sorted out by hand, removing any defective, green or overripe, and then placed in tanks of water to separate the floaters from the good ripe berries with a high density. With the natural processing method, the berries are then spread in a thin layer on African beds (usually between 7.00 and 8.00 am, until it is very hot) and dried for 10 days, turning them over every 30 to 40 minutes. At this stage, the berries are covered at particularly hot temperatures to avoid overdrying. Then they are placed in bags and left in the shade for 2 days, which allows fermentation to proceed at their own pace and increase the level of sugars. Next, the berries are again placed on the tables and dried to a standard moisture content of 12.8%. With washed processing, the berries are pulped after soaking and sent to tanks for fermentation, which can last from 8 to 12 hours. The washed fermentation process is always accompanied by a ritual called Ikinimba, literally trampling the grain with your feet, accompanied by chanting. After the fermentation process is over (this is checked by the station manager), the grain is washed and sorted by grades, and then sent to dry on African beds, which can take up to 25 days. When processing hani, the berries are first placed in bags for 24 hours, and then they are laid out on African beds and dried for 32 days. Regardless of the processing, the grain, either in a parchment shell, or in the whole berry, is kept for 30 days before halling and final sorting.
"Two brothers, one dream and the land of a thousand hills!"
Muraho Trading Company is a producer and exporter of specialty coffee from Rwanda. It is a bright and young company, founded by two brothers from India, Karthick and Gaudam Anbalagan. The company has 5 washed processing stations - Chilimbi, Rugali, Shyira and Gisheke, located in different parts of the country, and it also cooperates with the Bumbogo station and the Vunga cooperative. This year they have built their Dry Mill near Rugali.