This exceptional natural process coffee delivers a complex fruit-forward experience that showcases the best of Rwandan natural processing. Expect luscious tropical fruit notes layered with rich berry compote sweetness and a distinctive winey character that adds depth and complexity. The natural processing amplifies the inherent sweetness of Rwanda's high-grown Bourbon varietals while maintaining a remarkably clean finish.

Kilimbi stands at the forefront of Rwanda's coffee innovation. In a country traditionally focused on washed coffees, Kilimbi became the first station in Rwanda authorized to export natural and honey processed coffees. Station manager Joseph Ntarindwa brings extensive experience with experimental processing methods, transforming the way Rwandan coffee is perceived globally.

The natural process at Kilimbi begins with meticulous cherry selection from the 750 smallholder farmers who cultivate Bourbon variety trees at elevations between 1,650-1,850 meters. Only the ripest cherries are accepted, creating the foundation for exceptional quality. The selected cherries are dried whole with the fruit intact, allowing the sugars to impart their distinctive flavors to the beans.

Throughout the extended drying period, Kilimbi's staff carefully manage the process, regularly turning the cherries to ensure even drying and prevent any risk of over-fermentation. This careful balance of traditional methods with modern quality control produces a coffee that honors Rwanda's agricultural heritage while pushing the boundaries of what Rwandan coffee can be. The result captures both the distinctive terroir of Nyamasheke and the innovative spirit of the Kilimbi washing station.