This Red Bourbon from Rwanda was naturally processed, whereby the whole cherries are dried straight after harvesting, fruit, skin and all. This allows the beans to absorb some of the berry-like sweetness from the fruit, intensifying a developing the flavour profile into something more complex. The Simbi Washing Station was founded in 2013 by Abdul Rudahunga. Located in the Huye region in the south of Rwanda near the border with Burundi, nearly 1500 small holders deliver their harvests to the Simbi Station for processing, where around 80 staff are employed during the main harvest season. The station uses several different processing methods, which gives them a capacity of around 300 tonnes, in everything from fully washed to sun-dried naturals. This experimenting approach, combined with a sharp attention to details means Simbi is producing some of the highest-quality coffees in Rwanda.