Mahembe #584

Rwanda 

Tasting notes: Sweet and structured with papaya-like fruit. Dense fruit with a touch of lemongrass.

Region: Kigoma 
Producer: Justin Musabyimana
Variety: Red Bourbon
Process: Anaerobic Natural
Altitude: 1900 masl

This is our first Anaerobic Natural. It is ultra clean & structured while giving a high intensity of flavor.  

While this region may not be as renowned for quality coffees as some other parts of Rwanda, it has high altitudes and an increasing number of farmers venturing into coffee cultivation at these elevations. 

In Rwanda, the prevailing cool climate throughout the season plays a pivotal role in controlling the fermentation process. Using a Penagos Eco Pulper, the skin, pulp, and approximately 70% of the mucilage are removed. The coffee is then dry fermented for 10-12 hours. After this, the parchment is graded and washed in channels, followed by a separation into two grades based on density. It is then soaked in clean water tanks for 16 hours soaking.