Father's Coffee Rwanda Gitwe 300g

Country.

Region: Karambi, Western Province

Altitude: 1760 m.a.s.l.

Red Bourbon

Processing: Honey

Recommended preparation: Filter

Producer:
The processing plant employs 6 full-time and 50 seasonal workers - 90% of whom are women. The station processes only select coffee and the farmers have been through RTC's training program. Farms range from 150 coffee trees to 600. Many of the farmers are elderly, so RTC helps with its 15 buying points that are more accessible to farmers.

Processing:
The honey method combines dry and washed processing. During the processing of ripe cherries, the outer skin is removed. Some of the flesh remains on the grains during drying. This sticky coating resembles honey, hence the name honey method. The grains are dried on drying beds or on patios - during this process they can absorb some of the sugars and flavours of the pulp. The result is a syrupy body, complex in flavour, sweet with often fruity and floral notes.

Variety:
Red Bourbon is one of the best known and most popular varieties, and is characterised by its quality and flavour. It originates from the island of Bourbon(Reunion) and was brought further afield in the 19th century. The coffee fruit has a typically intense red colour, which is why it is called 'red'. Another characteristic feature is the delicate and balanced taste with notes of chocolate, fruit and caramel aftertaste.