Specialty Coffee of Single Origin
Notes: Black tea, brown caramel and spices
Processing Method: Natural.
Elevation: 1450 m.
Harvest Period: March to June
This Rwanda coffee is grown by 2,970 small holders with a farm size less than 1 hectare on average. The farms are located in the central region of Rwanda around 1,400 meters above sea level. The coffee of Bourbon variety is harvested during March-June and transported to the Nyamiyaga washing station. The red cherries are dried naturally under the sun for 10-12 days for a natural fermentation of the sugar into the Cherry before de-pulping, washing, drying and grade sorting.
This lot caught our attention for its pleasant Black Tea, brown sugar, caramel and spicy notes. A pleasant balanced coffee best suited for espresso, pour over and cold brews. Works well with Milk.
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