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Kilimbi Hydro Honey
The Western Province is one of Rwanda’s five provinces created in the early 2000’s after a restructuring of governmental structures. It is know for its mountainous terrains and hosts one of the great African lakes, Lake Kivu.
This coffee is sourced from 463 farmers & the Kilimbi Washing Station in Nyamasheke, Western Province. When these farmers arrive, they’re sent to stations to sort through and separate the ripest, cleanest cherries from the under ripe, over ripe and defective. Through education and higher premiums per pound of cherry, the team at Kilimbi are hoping that, year after year, their coffee quality will improve solely based on this.
The hydro honey process is the result of an experiment at the Kilimbi washing station. The idea is to start the coffee as a natural process, then hydrate and remove the cherry, and finish the process as a washed coffee. The goal is to combine the fruit-forward flavour achieved through the natural process, and fuse it with the crisp acidity of the washed process.
The resulting cup reminds us of raspberry, mango, and black tea.
This coffee is sourced from 463 farmers & the Kilimbi Washing Station in Nyamasheke, Western Province. When these farmers arrive, they’re sent to stations to sort through and separate the ripest, cleanest cherries from the under ripe, over ripe and defective. Through education and higher premiums per pound of cherry, the team at Kilimbi are hoping that, year after year, their coffee quality will improve solely based on this.
The hydro honey process is the result of an experiment at the Kilimbi washing station. The idea is to start the coffee as a natural process, then hydrate and remove the cherry, and finish the process as a washed coffee. The goal is to combine the fruit-forward flavour achieved through the natural process, and fuse it with the crisp acidity of the washed process.
The resulting cup reminds us of raspberry, mango, and black tea.
The Western Province is one of Rwanda’s five provinces created in the early 2000’s after a restructuring of governmental structures. It is know for its mountainous terrains and hosts one of the great African lakes, Lake Kivu.
This coffee is sourced from 463 farmers & the Kilimbi Washing Station in Nyamasheke, Western Province. When these farmers arrive, they’re sent to stations to sort through and separate the ripest, cleanest cherries from the under ripe, over ripe and defective. Through education and higher premiums per pound of cherry, the team at Kilimbi are hoping that, year after year, their coffee quality will improve solely based on this.
The hydro honey process is the result of an experiment at the Kilimbi washing station. The idea is to start the coffee as a natural process, then hydrate and remove the cherry, and finish the process as a washed coffee. The goal is to combine the fruit-forward flavour achieved through the natural process, and fuse it with the crisp acidity of the washed process.
The resulting cup reminds us of raspberry, mango, and black tea.
This coffee is sourced from 463 farmers & the Kilimbi Washing Station in Nyamasheke, Western Province. When these farmers arrive, they’re sent to stations to sort through and separate the ripest, cleanest cherries from the under ripe, over ripe and defective. Through education and higher premiums per pound of cherry, the team at Kilimbi are hoping that, year after year, their coffee quality will improve solely based on this.
The hydro honey process is the result of an experiment at the Kilimbi washing station. The idea is to start the coffee as a natural process, then hydrate and remove the cherry, and finish the process as a washed coffee. The goal is to combine the fruit-forward flavour achieved through the natural process, and fuse it with the crisp acidity of the washed process.
The resulting cup reminds us of raspberry, mango, and black tea.
Coffee origin
Country
Rwanda
Region
Western Province
Variety
Bourbon
Altitude
1650 - 1850 m
Farm
463 smallholder farmers
Producer
Kilimbi Washing Station
Process
hydro honey
Tastes like
🍓
raspberry
🥭
mango
🍵
black tea
Community reviews
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What people are saying
Mélanie
2 years ago
🍯 🥭 🫖
Kevin Plante-Germain
3 years ago
J'ai honnêtement préféré en frenchpress. Les huiles resortaient très bien et élevaient merveilleusement bien les arômes terreuses.
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🍵
Kevin Plante-Germain
3 years ago
Comme troisième café Th3rdwave de juillet, j'ouvre aujourd'hui le Kilimbi Hydro Honey, un hydro-miel Bourbon rwanadais de la province de l'ouest. Il est torréfié par Rosso Coffee Roasters de Calgary. Je m'en fait un V60 à 350ml d'eau sur 22g de grain.
Au nez, le grain moulu possède des odeurs de terre noire et de thé puerh. Il y a aussi des notes de raisin secs qui flottent en surface.
En bouche, on dénote une certaine acidité qui introduit des notes terreuses et de thé noire. Il porte aussi des saveurs de brownies et de feuille de tabac sèche. Il possède une certaine épaisseur niveau texture, soulevant des notes d'amertume de chocolat noir.
Café assez foncé à comparer à mes nouvelles habitudes, le Kilimbi est robuste sans tomber dans le brûlé sombre. Ses saveurs sont intéressantes, laissant planer en arrière-plan de furtives impressions de fruit, bien que son profil penche plus vers les notes terreuses. Ce n'est pas dans mes top, alors je compte l'essayer sous d'autres méthodes. Tout de même une palette intéressante à découvrir!
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