In the Nyamagabe district of Southern Rwanda, the village of Munombe is home to the Kigeme washing station, where 1300 smallholder farmers bring their coffee for processing. This fully washed Red Bourbon is grown from 1700-2100 masl in rich volcanic soil supplied by nearby Lake Kiuva, which caps a volcano that erupts approximately every 1,000 years. Although washed, this coffee is initially fermented dry for 16-30 hours before being washed to remove mucilage.
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||Grain Pro / Ecotact