LIME SODA, BUTTER COOKIE, PEACH
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our #1 Fruity Profile, which is a lighter roast, brings out the lime soda, butter cookie and peach notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Nyamagabe District, Southern Province
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
The Kibirizi Washing Station is almost brand-new, being built just two years ago in 2016. This is its second year in operation, with the station’s owners still becoming established.
The washing station’s owners have planted more than 20,000 coffee trees, but many of these trees aren’t yet producing coffee cherries. It takes several years for coffee trees to begin producing. In the meantime, the station’s owners have purchased cherries from over 500 nearby coffee
farmers so they could begin offering lots.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.