Rwanda Mbilima Anaerobic رواندا امبليما تخمير لاهوائي

Net Weight 250g  الوزن الصافي ٢٥٠ جرام

Berries | Honey | Tropical fruits 

Farm: Musasa Mbilima

Varietal: 100% Red Bourbon

Processing: Anaerobic Natural

Altitude:  2,002 - 2,147 meters above sea level

Owner: Musasa Dukunde Kawa Cooperative

Town / City: Rubyiniro (Dancing Place) Center

Region: Coko Sector, Gakenke District of Northern Province

Country: Rwanda

The Story Behind This Coffee

The level of care that Musasa Dukunde Kawa Ruli takes over the processing is impressive. This lot underwent an Anaerobic Natural processing method. Cherries are hand-picked only when fully ripe and delivered to the wet mill to be sorted. The cherries are then placed in sealed tanks for 100 hours to undergo an anaerobic fermentation. After fermentation, the coffee is dispersed on raised beds for roughly 45 days or until the moisture content reaches 11%. The coffee is then stored in parchment in Mblima’s purpose-built warehouse prior to final dry-milling and hand-sorting at the Cooperative’s brand new dry mill in Kigali. Each coffee that arrives is also cupped by Musasa’s team of expert cuppers along with the Q-graders of their exporting partner, Rwashocco.