Impressions: Lemon Candy, Black Tea, Blackberry, Citrus Process: WashedProducer: Emmanuel from Baho Variety: BourbonAltitude: 1900 MASLRegion: Gakenke DistrictCountry: RwandaWashing Station: Muzo 250G In the cup we get intense citrus that reminds us of lemon candies, black tea florals, and a sweetness that reminds us of blackberry jam and deep purple fruits. This coffee has a silky body with a long finish. It has a very juicy citric acidity. The first step regardless of the process is cherry sorting. Under shade, everycherry is sorted to ensure only the ripest are chosen and that any visiblydefective cherries are removed. Next, the hand selected cherries are placedinto tanks where they go through multiple rounds of flotation to separate offthe defective beans. All Baho washed coffees undergo a double fermentation process. Afterdepulping, the coffee is immediately dry fermented (placed into an open-airfermentation tank with no water) for 8 to 12 hours. The coffee is then washedand the tank is filled with water for an additional 8 to 12 hour wet fermentation(coffee completely submerged in water). Once the fermentation is complete,the coffee is pushed through the grading channels. Here the coffee is veryrigorously washed and separated by density. Price Transparency: We Paid Osito: $10.89USD/KG Our Roasted Costs: $14.12USD/KG
