Clifton Coffee - Rwanda: Musasa Mbilima
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From Clifton Coffee:
After pulping, the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (the heaviest –or A1 –usually being the best). The wet parchment is then soaked in water for between 18 and 24 hours to stabilise moisture content. The raised bed drying process typically lasts around 14 days depending on the weather until the moisture content reads 11% when the coffee is then sorted into parchment and delivered to the dry mill in Kigali."
Farm/Coop: Musasa Mbilima
Great for: Aeropress, Espresso, Filter
Origin: Africa/Rwanda - Coko Sector, Gakenke District of Northern Province
Owner: Musasa Dukunde Kawa Cooperative
Process Method: Washed
Varietals: 100% Red Bourbon
Roasting and delivery information
We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.
We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.
TO ENSURE SAME DAY ROASTING, ALL ORDERS MUST BE RECEIVED BY 11am. ANY ORDERS RECEIVED AFTER 11am WILL BE ROASTED THE FOLLOWING ROAST DAY.
Delivery prices to United Kingdom
Initial collection: Clifton Coffee Roasters - Bristol
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|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|