Rwanda Nyamagabe Kibirizi Bourbon Honey

Rwanda Nyamagabe Kibirizi Bourbon Honey 盧旺達 尼亞馬加貝 基比里茲 波旁 蜜處理 ＝ ＝ ＝ ＝ ＝ Roast level / Medium roast, highlighting the coffee’s sweetness and caramel aroma. Easy for beginners in pour over coffee. Medium roasted single origin beans can also be used to make espresso with more acidity. Flavour / Brown sugar, black tea, lemon Acidity / ● ● ○ ○ ＝ ＝ ＝ ＝ ＝ Region / Nyamagabe Variety / Bourbon Process / Honey ＝ ＝ ＝ ＝ ＝ Kibirizi is both the origin of this coffee and the name of its processing location – the Coffee Washing Station (CWS). Located at an altitude of 1,770 meters, this washing plant sources coffee cherries from smallholder farmers in the surrounding Nyamagabe villages. Similar to other parts of Rwanda, most farmers cultivate less than one hectare of coffee in the Bourbon region. The Kibirizi CWS employs several different processing methods, including honey processing. Honey processing involves removing the outer pulp of the coffee cherry but retaining some pulp down to the coffee seed. Unlike the washed method, honey-processed green coffee seeds do not undergo fermentation/washing and are directly dried on elevated drying racks. While not always the case, honey processing does add fruity aromas to the coffee, which we tasted in this coffee. Honey processing also produces more coffee shells, which is normal in honey-processed coffees.