Kilimbi Honey

Kilimbi Washing Station sits on the shores of Lake Kivu in Rwanda's Nyamasheke District — one of the country's most celebrated coffee regions. Serving 750 smallholder growers who deliver cherry to the station, Kilimbi pays farmers an average of 30% above market price for their harvest, a commitment to quality that shows clearly in the cup.

Kilimbi was among the first washing stations in Rwanda granted approval to produce honey and natural process coffees — a significant milestone in a country where processing methods are strictly regulated by the NAEB. The Bourbon varietal grown at 1,650–1,850 MASL is ideally suited to the honey process, producing a coffee of exceptional complexity.

The honey process leaves fruit notes front and centre: stewed prunes, brandy butter, and hazelnut ganache with a backdrop of wild forest fruits — raspberries, gooseberries, and deep berry sweetness that balances richness with lively acidity. Whether through espresso or filter, there's a lot going on in this cup.

- Station: Kilimbi Washing Station, Nyamasheke District

- Varietal: Bourbon

- Process: Honey

- Altitude: 1,650–1,850 MASL

- Espresso — rich and indulgent with dried fruit, brandy, and hazelnut. A real talking point on any menu.

- Filter — complex and juicy with forest fruit acidity and a sweet, lingering finish.

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