Isimbi blend is inspired by its namesake, the Kinyarwanda word for the white at the top of a volcano that’s also used to refer to something pure. This clean and consistent blend is selected by our QC team in Rwanda. Vertical integration and whole harvest sourcing means that you can count on equitable prices for producers, all while getting a solid 84+ cup perfect for blends, filter or espresso at an accessible price for roasters.
Cherries are floated to remove those with insect damage or otherwise low density. The cherry is pulped and then wet fermented for 24 hours to remove the remaining mucilage. After fermentation is completed, the parchment is sent through grading canals to separate into three levels of density (A1, A2 & A3). Finally, the parchment is soaked for around 20 hours to improve quality and shelf life and to remove remaining mucilage.
