Delicate notes of nectarine, honey, and mandarin, with a silky smooth soft caramel finish.
More about Rwanda Kanyege Isimbi
MILKY COFFEE Wow – what a winner! Super sweet caramel chocolate. Utterly enjoyable in a latte & that’s our pick for this Special Release.
FILTER COFFEE Specially roasted as a ‘Filter Roast’ to bring out this exquisite coffees clean, juicy, citrus, orange goodness. It has a beautiful chocolate body, with a clean caramel finish.
The Isimbi is grown in the Gatsibo District in the North East of Rwanda, & this coffee lot holds a unique flavour profile that reflects the regions terroir & the farmers’ expertise in cultivation.
In 2018, COCAKA co-op (Cooperative of Coffee farmers in Kageyo sector) was created for farmers situated near, the station. The co-op facilitates communication, training & mutual support among growers. It’s the producers that help to make these coffees so special. As individuals, they are heavily invested in their farms. They have a direct focus on helping to improve their overall financial situation, with payments being deposited in zero-fee bank accounts that offer wider-reaching benefits for the community. Furthermore, the sharing of knowledge surrounding agricultural processes, conservation tactics, & other farming practices is provided to help innovate and broaden the way producers think about growing coffee.
Hand-harvested & processed, the Kanyege Isimbi provides a unique but complex array of flavours in the final cup. Delicate notes of nectarine, honey, & mandarin are ever present, with a silky-smooth body carrying notes of soft caramel & black tea to finish this well-rounded cup. Located above 1500 masl, the coffee washing station was newly built in 2016. Currently, over 1200 smallholder producers bring their cherry to the washing station. Each farm utilising about 0.2 hectares of land for their coffee production. Hand-harvested cherries are sorted at their arrival to the station in two methods: hand-picking and floating. They are then pulped and the beans are stored in fermentation tanks covered with sheeting for 8 hours. Following this step, the coffee is washed to remove all the mucilage and eventually dried on raised drying beds.