HARDLINES RWANDA KILIMBI HONEY

Despite what the name suggests there is no honey involved in the ‘honey process’, but there is a similarity! Owing to the elevation, cooler temperatures and consistent breeze Kilimbi is the ideal location for processing honeys and naturals, making this one of the best we’ve ever tasted.
 
This lot undergoes a fermentation period of 12 hours, during which time the parchment is agitated by way of a ceremonial foot stomping. With singing and a constant stomping movement the cherry is removed from the beans but crucially leaving mucilage attached. We were lucky enough to join in this activity on our first trip to Rwanda last year.
 
The pulped coffee is then transferred to the drying beds and laid out in a thin layer to begin drying, before being piled up in larger amounts to increase its thermal mass and homogenise the moisture content of the parchment. This process is conducted over 35 days until the desired moisture content is reached.
 
WEIGHT - 250g
GRIND - WHOLE BEAN