Rwanda Dukunde Kawa Washed

Region: Akanduga Village, Gakenke District

Producers: Dukunde Kawa Cooperative

Varietal: Bourbon

Process: Floated to remove defects, depulped and fermented 18 hours dry, then washed 18-24hrs to stabalize moisture content before being pushed through grading channels and then dried on raised beds for 14-21 days 

Tasting notes: Apricot, Lemon-lime, Oolong

Roaster Notes: 

BC3.5 Drum - This coffee was very quick to take up heat at the start, so I used a pretty gentle approach, allowed for a little extra time through dry and middle to avoid any harshness. I added just a few seconds of extra dev at the end to give some ripeness to the fruit flavors and keep the acidity high. This is a classic representation of a great Rwandan coffee. 

Source: Royal Coffee Importers