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Kibirizi

Mandarin, Red Apple, Cherry



Original price €10,50 - Original price €41,00
Original price
€10,50
€10,50 - €41,00
Current price €10,50

Producer

1,130 farmers

Location

Nyamagabe
Southern Region
Rwanda

Process

Natural

Variety

Bourbon

Elevation

1771 MASL

Brew Advice


Espresso
In: 19.7g
Out: 42g
Time: 28 Seconds

Milky Espresso
In: 20g
Out: 36g
Time: 27

V60
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes

Kibirizi washing station

Located on the North slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia bringing with them an ancestry & knowledge in coffee production. The Estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm working hard to achieve RFA certification as well as improving all aspects of the estate. The estate is made up of 90 Hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070 masl the farm is a long thin strip which climbs up to 1800 masl producing 3000 bags annually. The Estate has also re introduced the old practice of agobia cutting and growing which has significantly helped to improve yield where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically.

About the process

Farmers selectively handpick and deliver ripe, red cherry to Kibirizi washing station. At intake, cherry is floated to remove any under- or over-ripes. Cherry is laid on raised beds to dry. Workers rake cherry frequently to ensure even drying. It takes approximately 14 to 21 days for cherry to dry.