This exceptional fully washed coffee offers a pristine expression of Rwandan terroir. Bright citrus acidity harmonizes with red berry sweetness and a clean, structured body. The meticulous processing creates a remarkably balanced cup with complex sweetness and a refined, lingering finish that showcases the distinctive qualities of Bourbon grown in Rwanda's highlands.

Kilimbi is a testament to how expertise and care transform coffee quality. Though established only in 2016, the washing station immediately earned recognition by placing in the Cup of Excellence competition that same year. Under the guidance of station manager Joseph Ntarindwa, an experienced agronomist with extensive knowledge of experimental processing, Kilimbi has pioneered quality-focused methods in Rwanda.

The 750 smallholder farmers who deliver cherry to Kilimbi cultivate their Bourbon variety coffee trees at elevations between 1,650-1,850 meters in Rwanda's lush Western Province. After selective hand-harvesting, the cherries undergo careful sorting before processing begins on specialized ecopulpers that minimize water usage. The coffee ferments for precisely 12 hours before washing in clean water and placement on raised drying beds.

What distinguishes Kilimbi's approach is their unwavering attention to detail during the critical drying phase. Staff consistently rake the parchment to ensure even drying and meticulously remove any remaining defects. This process typically takes 14-24 days, allowing for optimal development of the coffee's exceptional characteristics. The result is a coffee that represents both the incredible potential of Rwanda's coffee and the skill of those who nurture it from seed to cup.