This coffee is grown at high altitudes of nearly 2200 meters in the Gakenke district of Rwanda. Sourced from the Coko washing station, which is managed by a women-led cooperative, this coffee is processed using the honey method. It features a flavor profile characterized by notes of red fruits and rhubarb, complemented by the sweetness of brown sugar and subtle spicy undertones. This organic-certified coffee is roasted light to highlight its unique terroir and aromatic potential.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
