Description
This exceptional micro lot of Natural Processed coffee comes from the Mbilima washing station, operated by the renowned Dukunde Kawa cooperative in the Gakenke district of Rwanda. Grown at an impressive altitude of 2,200 meters in rich volcanic soils, this coffee boasts a rare for the area certification: 100% Organic. Unlike the region’s classic washed coffees, these Bourbon cherries undergo rigorous water sorting to ensure their density before being slowly sun-dried on raised African beds for up to 45 days; a meticulous process that, thanks to the cool mountain climate, brings out an unparalleled fruity sweetness.
Beyond its cup quality, the most beautiful thing about this lot is its profound social impact: with more than 80% of its workforce made up of women, the cooperative uses FT premiums to transform its community, financing everything from the construction of schools and the renovation of the roofs of coffee farmers’ homes, to dairy facilities that provide income for families throughout the year.
Tasting Notes: Best at light to medium roasts. A truly exotic, bold, and intensely fruity cup profile, driven by a high and vibrant acidity. From the first sip, this coffee proves it’s not for everyone: it’s designed for adventurous palates that love natural processes. The cup bursts with fascinating complexity, dominated by notes of ripe red berries and dark grape, accompanied by juicy bursts reminiscent of sweet orange and a tropical hint of pineapple. It rests beautifully on a chocolate base. Its aftertaste is very special and lingering, leaving a boozy finish almost like a sweet wine or fruit liqueur. Due to its intense character, if you prefer a more classic, clean, traditional, and less intense cup, we suggest exploring the washed version from this same cooperative.
Roasting Notes: Despite the inherent complexity of naturally processed beans, this microlot is surprisingly docile and easy to roast, responding very well to heat. If your goal is to highlight its raw intensity, bright acidity, and explosive fruity character, a light roast will undoubtedly be your best ally. On the other hand, you can achieve greater balance in the cup with a medium roast. Here, the acidity softens enough to allow the chocolate base to take center stage, and the grape and red fruit notes complement the chocolate. However, we don’t recommend roasting this bean to dark tones or heavy roasts. When it’s darkened too much, the profile diminishes, the acidity drops drastically, and although the coffee retains a hint of its fruity notes, these are perceived at a much lower level, though they don’t disappear entirely.
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