New Coffee Release: Rwanda Kilimbi Washed

In Rwanda, coffee transcends what seems to be a simple crop. It’s a symbol of resilience, growth, and the remarkable transformation of a nation. Coffee trees were first introduced and cultivated in Rwanda in the 1930s by the Belgian colonial government. They forced people to grow coffee and due to heavy taxation and strict export mandates, the people of Rwanda had no other option. By the time Rwanda gained independence from Belgium in the 1960s, coffee was despised as a representation of oppression. Despite this, Rwandans began to take agency over their own coffee production, changing its bitter past into something more vibrant and now offering hope. 

Coffee has become a major boon for Rwanda and its economy. Rwandan farmers have shifted away from the more commercial production of coffee and have focused heavily on producing high-quality specialty coffee. This has not only elevated the coffee, but the livelihoods and dignity of the people who produce it.

Rwandans now believe that working in coffee means that they can live a good life. It offers a community of people working towards the same goal - elevating a nation together and growing a crop that their country can be proud of.

Even though Rwanda may be small, only producing 0.2% of the global coffee supply, it has been consistently producing high-quality coffees with unique characteristics. Coffee from the northern provinces of Rwanda typically have bright and floral characteristics, while more deeply sweet and candy flavors can be found in the Southern and Western provinces. There is an immense amount of variety, which is especially exciting coming
from a county roughly the size of Maryland.

The Kilimbi Washing Station is found in the Nyamasheke District of western Rwanda along the shores of Lake Kivu. Kivu is surrounded by volcanic hills that border both the lake and the countries boundaries of Rwanda and The Democratic Republic of the Congo. The lake makes up most of this border. Some of the best coffees in the entire region are grown in these red-soil laden hills.

Kilimbi has historically produced only washed-processed coffees but has recently been granted legal permission from the government to process coffee in some alternative and experimental ways, including honey process (also known as pulp natural by some,) and anaerobic natural. This has given the mill an opportunity to create lots of new and exciting flavor profiles that are extremely rare to find in this region.

This particular offering is among the best of the best from these recent experiments. This lot was processed in an anaerobic fermentation style that the mill manager calls Anoxic Fermentation. The coffee was picked at its ripest point. A Brix meter was used to read the sugar content of the coffee cherries. When it is at its peak, the coffee is ready for harvest. Sometimes the color of the cherries will indicate ripeness but vary slightly from when the sugar content proves out full ripeness. The ripe cherries are then put into clean, black plastic tanks. The cherries in the tank are covered with a clean sheet. Clean water is poured on top of the sheeting. The cherries then ferment for about 48 hours. This builds acidity in the environment which begins to break down the cherries that surround the seeds.

After the fermentation stage is over, the now macerated cherries are laid on “African raised beds” to dry. Drying on a raised bed slows the drying process down and allows the seeds to season within the pulp of the cherry. The slowed process brings a deeper fruit-like characteristic to the coffee. Due to the prior fermentation, this fruit-like
quality is wild and ranges from berries to citrus to dried tropical fruits, and all kinds of other flavors in between.

We celebrate these innovations for more reasons than simple flavor exploration, although that does keep things fresh and fun. When farmer groups can control the flavor of their product and create high quality variations in their offerings, they are also able to command a higher price point for the coffee they produce. The rarity and
exceptional quality of these offerings provide the community access to more income.
When projects and experiments like this are successful, the gain is substantial. The Kilimbi Mill has been a substantial supporter of the local farmers who deliver their cherries here. They have been able to provide strong and viable seedlings to the producers, assist with business development and training, offer health insurance for all
the farmers, and provide agricultural and agronomical support and education to the farmers. We are proud to support these projects and hope you are proud to partner with us in this joyful coffee project.