Kigeyo comes from a washing station in Rwanda’s Rutsiro District, in the Western Province near Lake Kivu. Founded in 2005, the station receives coffee from surrounding communities including Karambi and Buhimba and is operated by a cooperative working with thousands of farmers across the region.
The area’s volcanic landscape and proximity to Lake Kivu have helped shape the reputation of Western Rwanda for clean, vibrant coffees.
For this lot, ripe cherries are sorted before being dried on raised beds, where they are turned regularly to encourage even drying. The coffee also undergoes anaerobic fermentation, which contributes greater intensity to its fruit character, acidity and body.
The result remains distinctly clean and vibrant, but with a more pronounced tangy fruit character: cooked plum and jammy grapefruit opening into mellow pecan sweetness.
Recommended to rest beans for 7-10 days from roast date before consuming.
