The Nyamasheke District of western Rwanda stretches along the shores of Lake Kivu, where rolling hills, steady lake breezes, and fertile soils create ideal conditions for coffee cultivation. Farms sit between 1650 and 1850 meters above sea level, where cooler temperatures slow cherry development and build vibrant acidity and sweetness. The lake plays a quiet but essential role, moderating the climate and shaping a region known for bright, clean, and expressive coffees.
about the process
At Kilimbi, only peak harvest cherries are selected for a rare anoxic anaerobic fermentation. Cherries are chosen based on optimal sugar levels, then sealed in oxygen free tanks and carefully monitored for 48 hours. After fermentation, the coffee is slowly dried for 40 to 45 days on raised beds, turned hourly and protected from extreme weather. This patient, hands on approach preserves clarity while enhancing fruit intensity and a juicy, layered cup profile.
about the producer
Kilimbi Washing Station works with 750 smallholder farming families, some of whom deliver their cherries by boat across Lake Kivu. Established in 2016 and managed by Radjab Mvuyekure, the station is built around precision, consistency, and respect for the farmers who supply it. With a small full time team overseeing every step, Kilimbi represents a shared commitment to quality, collaboration, and innovation in Rwandan coffee.
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