HONEYSIDE | RWANDA | washed

A beautifully clean washed bourbon from the Gitesi Washing Station in Rwanda. Its juicy characteristics and flavors of red currants, honey, and citrus are reminiscent of Kenyan coffee.

Although the majority of our selection comes from cherries picked between May and July, the harvest in Rwanda can last from March to August. This period is not always consistent, as it can change depending on the weather and the altitude at which the coffee is grown. The climate of this region is generally quite cool in season, allowing it to control the fermentation process. A Penagos 800 Eco Pulper removes the cherry skin, pulp, and 70% of the mucilage. The coffee is then dry-fermented for 10–12 hours, sorted, and washed in channels. It is divided into two grades based on density before being soaked in tanks of clean water for 16 hours. The parchment is first brought to pre-drying tables in the shade. At this stage, while the parchment is still wet, a lot of hand sorting is done, as this makes it easier to identify any defects. The parchment is then dried on African drying beds for up to 15 days. During the hottest hours of the day, during the night and whenever it rains, it is covered with a shade net.

Dak Coffee Roasters is based in charming Amsterdam and was founded by Louis-Philippe & Veronique. They are from Montreal, Canada. They select beautiful and unique coffees and roast them carefully to bring out the best flavors they have to offer. They always have a selection that includes some unusual and experimental coffees in addition to the classic varieties. There is always something there that is interesting to us.