This coffee is from Kilimbi washing station in Nyamasheke District, Rwanda, located on the shores of Lake Kivu. It is grown at altitudes between 1650-1850 meters above sea level by 750 coffee growers. The Bourbon variety is processed using the honey method. Kilimbi was one of the first two washing stations approved to produce honey and natural processed coffees in Rwanda. The coffee features flavor notes of stewed prunes, juicy forest fruits, brandy butter, and hazelnut ganache, with raspberries, gooseberries, and other forest fruits providing acidity and sweetness.
Founded in 2012 by Mike Cracknell, the roastery, located in what was originally a horse stable, aims for transparency, honesty, and approachability.They are dedicated to providing incredible service, food, and coffee, with a roasting approach that focuses on bringing out the unique characteristics of each bean, as seen in their diverse offerings of single origins and blends.
