Every season we pick up a Rwandan coffee Kilimbi and it’s been one of our favourites year after year. This time around we’ve gone for Red Bank’s roast of this inoculated washed lot that’s got plenty of that classic Kilimbi citrus, aromatic cola and lots of tealike clarity (we’re a sucker for a cola tasting note what can we say).

Kilimbi coffee washing station sits on the edge of Lake Kivu and was the first of six washing stations operated by the renowned Muraho Trading Co. Red Bank have got a personal stake in this lot, as former colleague Mike helped to develop the inoculated fermentation technique used in this unique coffee. Lactobacillus plantarum and Pichia kluyveri yeast were introduced to the fermentation tank and mixed with the coffee to add vibrancy and complexity. After 24 hours of fermentation the coffee was washed, graded and dried on raised beds.