BEST SERVED AS

// SPECIAL SMALL PRODUCER RELEASE

REGION:
Kilimbi, Nyamasheke

PRODUCER:
Small Producers of Kilimbi (Muraho Trading Co) 

ELEVATION:
1,600 - 1,650 masl

VARIETALS:
Red Bourbon

PROCESS:
Washed

TASTING NOTES:
Lime, Dark Berries, Rich Chocolate & Brown Sugar

ORIGIN INFORMATION:
All cherry is hand-sorted before a pre-pulp float. Cherry is then
floated in pre-pulping tanks removing any floaters and later pulped.
Next, coffee is fermented in dedicated concrete fermentation tanks
for an average of 12 hours. During this time, the fermented
parchment is agitated several times through the day by way of
ceremonial foot-stomping.

Coffee is then released into a large serpentine grading channel.
This process also separates parchment into different density
grades. During the washing process, parchment is continuously
agitated to encourage lower density parchment to float and to
clean any residual mucilage off the parchment. Once the parchment
is separated into grades, it is given a final post-wash rinse. At this
point, coffee is taken to a pre-drying area where the parchment is
hand sorted removing any insect-damaged, discoloured, or chipped
coffee. The parchment is laid out to dry and turned on a regular
basis throughout the day for 30 days.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5