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KABYINIRO anaerobic - rwanda

KABYINIRO anaerobic - rwanda

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process anaerobic fully washed
farm kabyiniro station
varietal bourbon
altitude 1900 masl.
region western province


tasting notes:

sweet - dense cherry - berry - bright - fruity


Producers selectively handpick cherry and deliver it to Kabyniro washing station. At intake, cherry is sorted to remove any unripe or damaged cherry and placed in tanks to ferment. Cherry ferments anaerobically (without oxygen) in covered, air-tight tanks for 24 to 72 hours. Then, cherry is pulped and washed in clean water before being moved to raised beds to dry. Parchment is turned frequently to ensure even drying.

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