We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer . We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine tune our roasts over the last nine years.
Kilimbi Coffee Washing Station is built on the shores of Lake Kivu and purchases coffee from approximately 150 families in the area. Once the coffee is delivered to the station it is hand sorted, floated, pulped and then fermented for eight hours. Wet parchment is then run through a serpentine where a moving channel of water allows any floaters and foreign objects to float and be discarded. This is also an important process that separates parchment into density. Submerged gates trap A1 parchment early on in the serpentine, where the A2 parchment is allowed to pass and is caught further down the water channel. After they have all been separated, it is then washed in one final rinse and placed out on pre-drying sorting tables. It is at this point where hand sorters remove any defects including identifying potential potato defects.
• Roast: Light (filter coffee)
• Region: Nyamasheke
• Varietal: Red Bourbon
• Altitude: 1500-1800 MASL
• Producer: Small lot holders
• Process Method: Washed
• Profile: Lime, orange, peach, and caramel