Isimbi Washed
أيسمبي
This coffee is good enough for single origin offering but priced well enough for a
blender and usually score between 84 and 85. For Rwandan coffees, we call these ‘sweet spot’ coffees our Isimbi collection. Cherry is selectively handpicked to remove
any damaged or underripe cherries. The CWS only accepts perfectly ripe cherry, so
farmers take more care when they pick to ensure the maximum amount of cherry is
accepted. Cherries are floated to remove those with insect damage or otherwise low density. The cherry is then wet fermented for 24 hours to remove the remaining mucilage. After fermentation is complete, the parchment is sent through grading canals to separate into three levels of density (A1, A2 & A3). Finally, the parchment is soaked for around 20 hours to improve quality and shelf life and to remove any remaining mucilage. After washing, the parchment is removed from the water and is delivered to pre-drying tables to be sorted by hand. Defects are often easier to catch when the parchment is still wet. After this process, the parchment is laid on tables to sun-dry where it is also consistently sorted to remove any remaining defects. The parchment is then bagged up and sent
