Honeydew - Rwanda

Another beauty from the ideally located Kilimbi washing station, where conditions for growing and processing coffees lend themselves to awesome flavour profiles.. 

Once harvested, the beans were meticulously floated and sorted before being pulped (skin removed), ceremonially foot-stomped, & fermented for 12 hours in concrete tanks. Finally, the coffee is carefully dried on traditional raised beds; 3 hours a day, for 35 days, turned constantly when the sun is high and covered during the night.

Allllll this gives a deliciously sweet coffee with a thick syrupy body, sweet melon notes and lingering brown sugar flavours.