From the 2016 harvest, three lots from Kibingo washing station were selected by 32 Cup for its vibrant, citrus fruit and stone fruit profile. Its profile is acidity-driven, with orange and floral notes. Sweetness and body provide the necessary back-structure. This is the first offering from Kibingo washing station in 32 Cup’s ongoing collaboration with Greenco.
At cherry intake, a picking team sorts the cherries on maturity. This is essential for a fine processing, with less damaged beans. The cherry skins are mechanically removed during pulping. Next, the sticky parchment will dry ferment for 12 hours. When fermentation is complete, the parchment goes down the washing and grading channel.
Finally, the top quality coffee soaks for an additional 24 hours to remove any remaining mucilage before going to the pre-drying tables. Here, a second team of pickers checks the wet parchment to take out defect beans. After a couple of hours, the parchment is moved to the drying tables. Depending on the weather conditions, it will reach 12% moisture content in about two weeks.