Rwanda Vunga Coffee (200g)

All cherry is hand-sorted, underripe or damaged cherry is removed, along with any foreign objects. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times throughout the day is to encourage lower density parchment to float and to clean off any residual mucilage. After fermentation, coffee is released into a large serpentine grading channel. Once the parchment is separated into grades, it is given a final post-wash rinse.

At this point, coffee is then taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.