Simbi Honey

Rwanda: Huye

Simbi Honey is grown in the Huye district at an altitude ranging from 1 980 to 2 250 meters in a sandy clay soil. After being handpicked and depulped, the beans are fermented wet and sorted by density using water filled grading channels. The beans are then first dried under cover for 24 hours and then dried for 15 to 18 days on African beds in direct sunlight. This process results in a coffee with a red fruit-like aroma, caramel notes and a chocolaty taste.

Coffee specifications

• Species: Arabica Coffee
  
• Variety: Bourbon
  
• Process: Honey
  
• Screen Size: 95% 15-18
  

Cup profile

• SCA score: 86
• Cupping notes: Floral / Caramel
  

Full Specs?