This is a Red Bourbon varietal coffee from the Nyamsheke district in Western Province, Rwanda, near Lake Kivu. Processed using the natural method at 1930 masl washing station altitude, with cherries grown at 2200+ masl. The cherries are handpicked, cleaned, and dried on traditional African raised beds in a cooler forest environment. Flavor profile includes black forest cake, Pedro Ximenez sherry, stewed prune, toffee, mascerated strawberry, black cherry, and cocoa. The high elevation and cool, wet climate from Lake Kivu contribute to the coffee's intense flavors and greater longevity.
Origin
Nyamasheke (Rwanda)
Flavor Notes
Cocoa, Strawberry, Black Forest Cake, Stewed Prune, Pedro Ximenez Sherry
Founded in 2012 by Mike Cracknell, the roastery, located in what was originally a horse stable, aims for transparency, honesty, and approachability.They are dedicated to providing incredible service, food, and coffee, with a roasting approach that focuses on bringing out the unique characteristics of each bean, as seen in their diverse offerings of single origins and blends.
