Rwanda: Kayumbu Honey - Bourbon- Kamonyi
I koppen: Ett kaffe med mycket sötma och toner av satsuma, brunsocker och blåbar, med något inslag av svart te.
Koppning: 88 poäng
Munkänsla:, Rund, krämig
Botanisk variant: Red Bourbon
Process: Honungsprocess (Honey)
Producent: Kayumbu Tvättstation
Växthöjd: 1600 -2100 möh
The farmers who deliver their cherry to Kayumbu station are flush with options of nearby washing station. Kayumbu has very high-quality standards, but in order to be competitive, they must accept nearly all cherry delivered. If they do not, the farmer will choose to go to a different station next time in order to sell more of their crop and avoid the hassle of sorting.
After purchasing cherry from producers, workers send the cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects.
After sorting, cherry is pulped on a Pinhalese pulper outfitted and then laid out to sun dry on raised beds. While drying, the coffee is regularly sorted to remove imperfections and sifted to ensure even drying.