This single-origin coffee from Rwanda is produced by Stanislas Kayitera from the Nyamasheke region at 1635-1750 meters altitude. The coffee is Red Bourbon variety processed using anaerobic natural method at Akagera processing station. After selective hand-picking, cherries undergo 72-hour dry anaerobic fermentation in sealed plastic barrels, followed by 34 days of controlled sun drying with shade nets. The flavor profile features tropical fruit, banana, honey, and cocoa beans with a creamy body. This lot received a cupping score of 87.75.
Concept Coffee Roasters is one of Slovakia's most respected names in specialty coffee, based in Piešťany. Co owner Peter Dvorsky oversees green coffee selection and roasting, driving an uncompromising pursuit of quality. The roastery is known for sourcing exceptional, high scoring micro lots, often from famous producers and competition winners. Roasting is precise and scientific, aimed at unlocking the full potential of each coffee to produce clean, complex, and vibrant cups.
