Roasting notes Michael
This light-roasted specialty coffee is crafted to highlight its vibrant fruit notes, clean acidity, and pleasant natural sweetness—hallmarks of the Nordic roast style. Designed for clarity and complexity, this roast brings out the origin’s terroir with remarkable transparency.
Brewing Recommendations
To fully appreciate the delicate and nuanced flavors, Michael recommends the following brewing methods:
Pour Over
Ideal for emphasizing the coffee’s bright acidity and floral-fruity complexity. This method delivers a clean, crisp cup, with well-balanced sweetness and a silky body.
e.g., Hario V60, Kalita Wave
Aeropress
Offers a slightly fuller body while preserving the clarity and depth of flavor. A shorter brew time can enhance juicy, fruit-forward notes, while a longer steep can develop sweeter, richer undertones.
Cold Brew
Perfect for those who enjoy a smooth and refreshing cup with low bitterness and rounded sweetness. This method brings out the coffee’s natural berry and citrus notes, making it ideal for warmer days.
Sustainably Sourced Specialty Coffee from the Kilimbi Washing Station:
Rwanda Nestled in the highlands of Nyamasheke, in Rwanda’s western province, the Kilimbi Washing Station stands at an elevation of 1,650 to 1,850 meters above sea level (masl). Since its establishment in 2016, Kilimbi has played a pioneering role in the Rwandan coffee industry. It was among the first washing stations in the country’s history legally permitted to produce and export both natural and honey-processed specialty coffee—a landmark for Rwandan coffee production.Over the years, Kilimbi has grown into an award-winning washing station, celebrated for its commitment to quality, traceability, and sustainable sourcing. In 2020, it stood out as the only Rwandan station producing honey-processed coffee, further cementing its reputation for innovation and excellence.
Community-Driven, Sustainable Coffee
Under the leadership of Managing Director Joseph Ntarindwa, Kilimbi collaborates with approximately 750 smallholder farmers, many of whom have worked with the station for years. Farmers benefit from fair and above-market prices, technical support, and ongoing community investment. This commitment ensures that every batch of coffee is ethically and sustainably sourced, contributing to long-term resilience in the local coffee-growing ecosystem.
Focus on Quality and Traceability:
Kilimbi places a strong emphasis on quality control and coffee traceability, from harvest to export. Every step of the processing is meticulously managed to preserve the unique flavor profiles of the beans, which thrive in the region’s rich volcanic soil and high-altitude climate. The station’s dedication to excellence was recognized early on, including a prestigious Cup of Excellence award in its first year of operation.
Why Choose Kilimbi Coffee?
- Single-origin Rwandan coffee from Nyamasheke
- Honey and natural processed beans, expertly crafted
- Sustainably sourced, with direct support for smallholder farmers
- Fully traceable, with transparent supply chains
Red Bourbon Coffee from Rwanda – A Single-Origin Specialty
Red Bourbon is one of the most sought-after Arabica coffee varieties, known for its exceptional sweetness, balanced acidity, and complex flavor profile. Grown in the fertile, high-altitude regions of Rwanda, Red Bourbon thrives in volcanic soil and a temperate climate—conditions that make it a cornerstone of the country’s specialty coffee reputation.
Grown at High Altitude for Superior QualityOur Red Bourbon coffee is cultivated at elevations ranging from 1,650 to 2,000 meters above sea level, a key factor in its dense bean structure and vibrant cup profile. The slow maturation process at this altitude allows the beans to develop rich, nuanced flavors—often showcasing notes of red fruit, citrus, and caramel with a silky mouthfeel.
Handpicked and Expertly Processed
Each cherry is handpicked at peak ripeness, then processed using either washed, honey, or natural methods, depending on the desired flavor profile. Our Red Bourbon undergoes strict quality control at local washing stations like the award-winning Kilimbi Washing Station, ensuring consistency, clarity, and excellence in every roast.
Kilimbi offers a range of coffee processing methods, each carefully managed to highlight the unique characteristics of the Red Bourbon varietal and the terroir of the region:
Natural Processed Coffee
In this traditional method, ripe coffee cherries are dried whole under the sun on raised African beds. This allows the sugars and fruit flavors to absorb into the bean, creating a bold, fruity profile with notes of berries, tropical fruit, and wine-like complexity.
