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Kayumbu - Rwanda (fully washed)
Kayumbu - Rwanda (fully washed)
Kayumbu - Rwanda (fully washed)
Kayumbu - Rwanda (fully washed)
Kayumbu - Rwanda (fully washed)
Kayumbu - Rwanda (fully washed)

Kayumbu - Rwanda (fully washed)

Normale prijs

€10,00

quote

Tasting notes

Almond — Honey — Chocolate

The farmers who deliver their cherry to Kayumbu station are flush with options of nearby washing station. Kayumbu has very high-quality standards, but in order to be competitive, they must accept nearly all cherry delivered. If they do not, the farmer will choose to go to a different station next time in order to sell more of their crop and avoid the hassle of sorting.

After purchasing cherry from producers, workers send the cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects.

After sorting, cherry is pulped on a Pinhalese pulper outfitted with a demucilager that removes up to 80% of the mucilage before fermentation. Parchment is then fermented for 10 hours and washed in clean water before being laid out to sun dry on raised beds. While drying, the coffee will be regularly sorted to remove imperfections and sifted to ensure even drying.

Over deze single origin

Country
Variaties 
RWANDA
BOURBON
Region
Altitude
SOUTHERN PROVINCE
 1850M
Process
Producer
WASHED - MICROLOT 
SMALLHOLDERS - RWACOF

 

 

Tasting notes

Almond — Honey — Chocolate

The farmers who deliver their cherry to Kayumbu station are flush with options of nearby washing station. Kayumbu has very high-quality standards, but in order to be competitive, they must accept nearly all cherry delivered. If they do not, the farmer will choose to go to a different station next time in order to sell more of their crop and avoid the hassle of sorting.

After purchasing cherry from producers, workers send the cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects.

After sorting, cherry is pulped on a Pinhalese pulper outfitted with a demucilager that removes up to 80% of the mucilage before fermentation. Parchment is then fermented for 10 hours and washed in clean water before being laid out to sun dry on raised beds. While drying, the coffee will be regularly sorted to remove imperfections and sifted to ensure even drying.