A single origin Grade 1 Arabica coffee from Gasharu Coffee in the Nyamasheke region, Western Province of Rwanda, grown at 1650–2100 masl. The Red Bourbon variety is processed using an anaerobic natural method, involving a 60-hour anaerobic fermentation followed by drying on raised African beds for 25–30 days. The result is a fruit-forward, creamy coffee with tropical notes of pineapple, coconut, cotton candy, papaya, and melon. Roasted light/medium, suitable for both filter and espresso. Cup score: 89.00. Harvested August 2022.
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.
