Kilimbi, Experimental

Red currant, overripe mandarin & fortified wine.

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An experimental process is opening up new flavours at the birthplace of the Muraho Trading Company.

Over 750 farmers deliver their ripe cherries by boat to the Kilimbi washing station where it is put through a detailed fermentation.

Social enterprise, Raw Material, and their Rwandan partners, Muraho Trading Company (MTCo) have been pioneering processing techniques since their inception. For this lot, sorted, ripe cherries are placed into large concrete tanks, covered by a plastic sheet, in turn topped with a 'pillow' of water. The resulting anoxic (zero oxygen) environment and heat exchange effect of the water allows for a stable, unique fermentation. After 48hours, the coffee is removed, rinsed and laid on raised beds to naturally dry for ~4weeks. The result; flavoursome red currant, ripe mandarin & fortified wine - enjoy!

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Fresh Arrivals Clip

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Produced by the Muraho Trading Company in Rwanda, the Kilimbi Experimental lot showcases the innovative potential of the region’s coffee sector. This specific selection undergoes an anaerobic process, a technique that involves fermenting coffee cherries in an oxygen-free environment to influence the final cup profile. Generally, anaerobic processing can introduce complex, wine-like acidity and intensified fruit characteristics that distinguish these coffees from traditional washed lots. You can learn more about the nuances of these techniques in our processing methods explainer.

Roasted by Five Senses, this coffee presents a profile defined by red currant, overripe mandarin, and fortified wine. These descriptors highlight the depth often found in experimental Rwandan coffees, which frequently push the boundaries of traditional flavor expectations. To better understand how these specific notes fit into the broader spectrum of coffee aromatics, we recommend consulting our flavor wheel to explore the relationships between these distinct fruit and fermentation-driven characteristics.