Kilimbi is located on the shores of Lake Kivu and currently purchase cherry from
150 smallholders who live in the immediate locality. Typical to the style of
processing in Rwanda once cherry is delivered to Kilimbi it is immediately hand
sorted, floated, pulped and then fermented for 8 hours before being dried on
raised beds for 21 days. The higher altitude of Kilimbi lends itself to high quality
coffee, while the drying beds are located on an expansive open plain that lends
itself to good airflow and maximum amounts of sunlight. This allows the expert
washing station staff to dry the coffee seeds in the best possible conditions
after it has been processed.
We’ve been enjoying this coffee most when brewed with our trusty Chemex.
35gms as a starting dose with a reasonably coarse grind really brings this
coffees delicate notes and vibrant acidity forward. It really is a complex brew
when the variables are properly balanced, have fun drinking the results whilst
looking for that sweet spot!