This inoculated washed Red Bourbon is the result of a special collaboration between us and Muraho Trading Company, our long-term partners in Rwanda.
Kilimbi
£14.00
£52.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Bright and complex, with notes of blood orange, cola and rooibos.
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OriginKilimbi, Nyamasheke, Western Province
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CountryRwanda
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Altitude1,600-1,650 MASL
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ProcessInoculated Washed
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VarietyRed Bourbon
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NotesBlood Orange, Cola, Rooibos
Muraho operates the renowned Bumbogo, Cyesha, Dahwe, Gisheke, Kilimbi, Rugali, Shyira and Vunga washing stations. We’ve had the pleasure of visiting them on numerous occasions, and have shared coffees from most of them over the years.
This special lot was processed at Kilimbi, and is the result of project that was conceived serendipitously in Kenya back in 2024, when our former colleague Mike attended a training camp led by renowned fermentation specialist Lucia Solis. By chance, Eustache, Muraho’s station manager, was also in attendance. The following year, Mike travelled to Rwanda, where he and Eustache applied what they had learned to produce this unique coffee.
Ripe cherries were floated and pulped before being transferred to a fermentation tank and submerged in clean water. Lactobacillus plantarum and Pichia kluyveri were then introduced and mixed with the coffee. The lot fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.
The result is a cup that remains true to the classic washed Kilimbi profile, while the inoculation brings added complexity and elegance. It’s clean and bright in the cup, with floral, tea-like notes, a perfumed finish, and flavours reminiscent of blood orange, cola and rooibos.
This special lot was processed at Kilimbi, and is the result of project that was conceived serendipitously in Kenya back in 2024, when our former colleague Mike attended a training camp led by renowned fermentation specialist Lucia Solis. By chance, Eustache, Muraho’s station manager, was also in attendance. The following year, Mike travelled to Rwanda, where he and Eustache applied what they had learned to produce this unique coffee.
Ripe cherries were floated and pulped before being transferred to a fermentation tank and submerged in clean water. Lactobacillus plantarum and Pichia kluyveri were then introduced and mixed with the coffee. The lot fermented for 24 hours, with agitation every six hours, before being washed, graded in serpentine channels, and dried on raised beds.
The result is a cup that remains true to the classic washed Kilimbi profile, while the inoculation brings added complexity and elegance. It’s clean and bright in the cup, with floral, tea-like notes, a perfumed finish, and flavours reminiscent of blood orange, cola and rooibos.
