Simbi Anaerobic

Rwanda: Huye

Simbi’s coffee is grown in the Huye district at an altitude ranging from 1 980 to 2 250 meters in sandy clay soil. After being handpicked, the beans are fermented in plastic barrels. The beans are then dried on African beds for three weeks. This process results in a coffee with fruity notes and a smooth creamy and caramel body.

Coffee specifications

• Species: Arabica
  
• Variety: Bourbon
  
• Process: Anaerobic Natural
  
• Screen Size: 95% 15-18
  

Cup profile

• SCA score: 87
• Cupping notes: Red Fruits/Caramel
  

Full Specs?