Coffee Roasters: J-Z
E-M
N-Z
Washed coffee from Rwanda undergoes a unique soaking process similar to Kenyan coffee. After the de-pulping stage and most of the fermentation, the beans are soaked in water for 12–18 hours. This extra step helps to remove the mucilage before the drying process and prolongs the final processing phase, resulting in the clean taste that is characteristic of washed East African coffees.
Staying true to its Rwandan roots, this brew has a brown sugar sweetness with a hint of blueberry for fruitiness. It finishes with a lovely, lingering cola flavour and a silky body that coats the palate.
Washed coffee from Rwanda undergoes a unique soaking process similar to Kenyan coffee. After the de-pulping stage and most of the fermentation, the beans are soaked in water for 12–18 hours. This extra step helps to remove the mucilage before the drying process and prolongs the final processing phase, resulting in the clean taste that is characteristic of washed East African coffees.
Staying true to its Rwandan roots, this brew has a brown sugar sweetness with a hint of blueberry for fruitiness. It finishes with a lovely, lingering cola flavour and a silky body that coats the palate.
