Flavors of citrus, black tea and strawberry
Bourbon coffee cherries thrive at over 2,000 meters above sea level in the area of Nyamashekeon, on the southwestern shores of Lake Kivu, where several hundred farmers deliver their coffee cherry to the Birembo washing station. At the station, the seeds are de-pulped from the coffee fruit using disc depulpers. They are then fermented for more than 24 hours—imparting complex flavors—before being washed in long channels, soaked overnight, and then dried on raised beds. Organic production is common in Rwanda, though very few seek certification. This exclusive lot, processed at the on the fourth week of harvest, ranks as one of our top scoring coffees from Rwanda. We travel there annually to work directly with the Birembo station’s owner, C. Dormans, to cup lots of coffee separated throughout the harvest.