RWANDA KILIMBI LIMITED EDITION FILTER

The Kilimbi Washing Station is also located in Nymasheke, in the western providence of Rwanda, on an altitude of 1650 - 1850 masl. founded in 2016, it was one of the first washing stations in Rwanda’s history to produce and export Natural and Honey processed coffee legally. Over the years, Kilimbi has become an award-winning station. About 750 smallholder farmers are working together with the washing station under the Managing Director Joseph Ntarindwa. The production is approx. 300-350 tons of cherries per year. Kilimbi has four full-time staff members and expands to 160 workers during the harvest season. Kilimbi washing station growers are paid, on average, 30% above the market price for their cherry. This region has an impeccable climate and rich land, and this environment is optimal for creating quality coffee. Rwanda has been making efforts to improve the quality of its coffee and increase its presence in the specialty coffee market. 

Currently, the coffee industry in Rwanda is at its peak and producing exceptional coffees. The road has clearly not been easy, but through the leadership of a committed government, educational projects and strategic planning, they have laid the solid foundation for this success.

Today approximately 420,000 people are directly or indirectly related to the coffee industry. The prices of quality coffee are more stable than the prices of commercial coffee, which has improved the quality of life of many coffee farmers and their families. In addition, coffee also contributes to the reconciliation of the main ethnic groups: Hutus and Tutsis; as we have seen them working together, shoulder to shoulder, to produce more and better coffee.​

Rwanda Red Bourbon refers to a type of coffee bean grown in Rwanda, an African country. "Red Bourbon" is a variety of Arabica coffee known for its high-quality beans and distinctive flavour profile. The name "Bourbon" comes from the island of Bourbon (now Réunion) where the variety was first cultivated.

Rwandan coffee, including the Red Bourbon variety, has gained recognition for its unique characteristics. Rwanda's high-altitude regions, volcanic soils, and suitable climate contribute to the development of coffee beans with bright acidity, medium to full body, and a range of flavours that can include fruity and floral notes.

Rwanda has been making efforts to improve the quality of its coffee and increase its presence in the specialty coffee market. The country's coffee industry has been growing, and Rwandan coffees, including those of the Red Bourbon variety, are often sought after by coffee enthusiasts for their unique and flavorful characteristics.

Upon arrival at the station, the cherry is meticulously hand-sorted before drying, and any defective or immature cherries are visually removed. The coffee is then soaked in a tank of water to separate the low-density cherries. Subsequently, only the high density cherries are transported onto traditional African beds.

Our coffee is hand roasted with precision and care in small batches, focusing on preserving its natural attributes and highlighting each variety’s unique flavour. In roasting, the coffee beans’ unique attributes give us the best they have.

Our process is roasting and then cupping - evaluating the coffee’s acidity, body, flavour, aroma, aftertaste, and natural sweetness. We then adjust our roast profile and repeat until we are excited by the outcome. In this process, a unique roasting curve is developed to suit each individual coffee. The roasting curve allows us to roast the coffee repeatedly in the same way to maintain flavour, quality, and consistency.