A Grade 1 Arabica from Gasharu Coffee in Nyamasheke, Western Province, Rwanda, grown at 1,650–2,100 masl. The Red Bourbon varietal is processed using a 60-hour anaerobic fermentation followed by drying on raised African beds for 25–30 days (Anaerobic Natural). The result is a syrupy, fruit-forward cup with tasting notes of blueberry, kiwi, mango, grape juice, and bubble gum. Roasted light/medium and suitable for both filter and espresso. Cup score: 88.75.
Toronto boutique roastery with a playful, crew‑oriented brand, sourcing sustainably through its “We the Origin” direct-buy program. Offers a broad lineup including rare and experimental competition lots.
