Rwanda / Kilimbi – Reserve Series

The small but mighty washing station of Kilimbi was established in 2016 and has become a firm leader in Rwandan specialty coffee. Settled on the shores of Lake Kivu in the Nyamasheke District, it was one of the first to be granted the rights to export natural and honey coffees. This paved the way for experimentation on the coffees brought to the station and increased the potential value of the coffees brought to the mill.

Much of this innovation is thanks to Joseph Ntarindwa, who manages the Kilimbi mill and has a background in agronomy. His attention to detail and experience in experimental fermentation styles have brought us this lovely anaerobically processed natural red bourbon variety. The anaerobic fermentation adds a funky complexity to the rich berry flavors imparted by the coffee cherry. Only the ripest cherries are selected for this process before they are sealed in tanks free of oxygen for a 72-hour fermentation period.

Coffee Profile

Flavor Notes:

Red Sangria / Dark Chocolate / Blackberry

Producer:

750 Smallholder Farmers

Region:

Nyamasheke

Variety:

Red Bourbon

Process:

Anaerobic Natural

Coffee Bio

The result is a coffee with a diverse bouquet of flavors reminiscent of a prestigious red wine. Jammy berry notes are balanced by the rich sweetness of dark chocolate and lifted by aromas of citrus peel and complex spices that continue to evolve in the cup as it cools.

This Reserve Series lot showcases Rwanda's Nyamasheke region through Kilimbi's anaerobic natural processing, a method that intensifies fermentation and often produces bold, expressive flavor profiles. The Red Bourbon varietal—a classic that thrives across African terroirs—forms the foundation here, with the producer's anaerobic natural approach drawing out the wine-like qualities suggested by the tasting notes of red sangria, dark chocolate, and blackberry. Such fruit-forward character in natural-processed coffees tends toward deeper, more complex body than washed counterparts. Spyhouse Coffee's curation of this lot reflects the growing interest in processing experimentation that pushes beyond conventional methods, inviting drinkers to experience how fermentation technique can reshape the same varietal and origin into something distinctly layered and dramatic.