Rwanda Ibisi Mountain
Altitude: 1700 m.a.s.l.
Tasting notes: raspberry lemonade, raw cacao, syrupy body
This fruity number will be your next favourite pour over coffee. It’s got all the sparkling acidity you’d expect of a high scoring washed Rwandan as well as a jammy body that begs you to take another sip. We taste ribena, black cherry liqueur, sweet sparkling lemonade and a touch of cacao.
Like most Rwandan coffees, this was grown by many individual smallholder farmers in the hills surrounding the washing station from which it takes its name. Owned by Bernard Uwitije, a native of the area, coffee from this washing station placed in the 2018 Cup of Excellence competition just one year after he built it.
At the washing station freshly delivered cherry is pulped, wet fermented and then sorted by density using water-filled grading channels. The wet parchment is dried under cover for 24 hours before being moved to uncovered drying beds for an average of 15 days. During that period the coffee is continually hand sorted by a crew of women, who are meticulous in their removal of defective beans. Part of the income generated by the station each year after repayment of loans is given as a premium to farmers.
A note about packaging
Our packaging is 100% plastic free - the pouch is fully home compostable and can be either composted in your garden or returned to us here at Steampunk to be composted. The shipping box is fully recyclable and made from a mix of recycled and FSC certified card. You can read more about our packaging journey in this blog post.
Are you storing your coffee correctly? Find out more here.