Simbi coffee comes from the Huye region in Rwanda, Africa. The Bourbon coffee bushes grow at 1850m above sea level. After the fermentation process, the green raw coffee beans dry under the blazing sun for several days. In the cup you can taste the juicy acidity of rhubarb, sweet red plum and Ceylon tea.
This coffee release is something special because we roasted this bourbon lot, which we got from the Simbi Washing Station in Rwanda, twice: You have the unusual opportunity to try the same variety as a filter and espresso roast!
We at 19grams have known the Simbi Washing Station for many years: The Simbi Washing Station was founded in 2013 by Abdul Rudahunga. It enables farmers in the vicinity of the Huye region to prepare their coffee. Almost 1,500 small farms deliver their coffee to Simbi Station, which employs around 80 people during the main harvest season. There is space for 300t of coffee cherries, which are processed with the help of different methods. From fully washed beans to sun-dried natural coffee cherries, everything is possible.
Due to its experimental and at the same time careful processing, the Simbi Station produces an excellent quality. Simbi coffees have been nominated for the Cup of Excellence several times.