Kilimbi Anaerobic Natural Red Bourbon | Rwanda
£19.95
- Apricot, Black Cherry
Additional information
Coffee Details
- Country of Origin
- Rwanda
- Varietal
- Red Bourbon
- Process
- Natural
- Roast Level
- Medium-Light
- Farm
- Kilimbi
Rest guidance
Recommended rest: 2–3 weeks from roast.
Rested in line with the roaster's recommendation. Ready to brew.
What to expect
In the cup you can find
Apricot, Black Cherry
Overall profile
Black cherry presents juicy, sweet, and slightly tart, complemented by a sweet apricot stone-fruit character.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 3/5
About Bluebird Coffee
Bluebird Coffee was founded by Dario Scilipoti with a simple mission: to make exceptional coffee more accessible while connecting people with the farmers and producers behind every cup. Built on quality, transparency and long-term relationships, Bluebird carefully sources coffees directly from producers, choosing people, sustainability and flavour over...
Roaster notes
Rwanda — Muraho Trading Company Kilimbi CWS Red Bourbon (Anaerobic Natural)
Tastes Like — 🍒 Black Cherry • 🍑 Apricot
DETAILS
- Producer: Muraho Trading Company
- Washing Station: Kilimbi
- Region: Rwanda
- Varietal: Red Bourbon
- Process: Anaerobic Natural
INTRO
The Kilimbi Coffee Washing Station already represents remarkable consistency and high-quality East African coffee — coffees from Kilimbi are well loved, with washed and natural variants both making regular appearances on the menu. This year marks the first special process coffee from Kilimbi CWS: an anaerobic natural with all the characteristics loved in Rwandan coffee, dialled up to 11. In the cup: black cherry and apricot.
THE PRODUCER
Kilimbi CWS is operated by the Muraho Trading Company. For a long time, natural processing was rare in Rwanda, but coffees like this have helped cement Rwandan natural and anaerobic lots among the tastiest coming out of East Africa.
THE PROCESS
Cherries are harvested and sorted for only the ripest, then fermented in an environment free of oxygen. This promotes certain bacteria during fermentation and enhances the intensity of the coffee's sweetness and fruity flavour profile.
The oxygen-free anaerobic fermentation is the defining step — it's what builds the juicy, slightly tart black cherry intensity, complemented by a sweet apricot stonefruit character, giving this Rwandan Bourbon a unique rendition unlike previous washed or natural lots from the station.
THE CUP
Loudly and proudly East African — black cherry presents juicy, sweet, and slightly tart, complemented by a sweet apricot stonefruit character. The coffee's layered sweetness is contrasted by a juicy acidity, balancing the profile for a taste experience unlike any previous Rwandan lot on the menu.
Flavour Notes
🍒 Black Cherry 🍑 Apricot
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