Washed Bourbon

The Kinunu Washing Station, which overlooks Lake Kivu, has an advanced UV sorting and grading facility for the eradication of defects, including a common problem in Rwandan coffee, the potato-flavor defect. After 24 hours of fermentation, the coffee is dried on African drying beds, which ventilate the coffee from both sides, allowing even drying in a mere 10-15 days. The resulting cup is clean, bright, and refreshing. It is perhaps the juiciest coffee we have. When it is hot, it reminds me of pineapple juice and hibiscus. As it cools, tart red fruit punch flavors dominate the palate—pomegranate, cranberry, lime, and hints of sweet beet. Absolutely phenomenal.