This coffee is a Red Bourbon varietal from the Cyato washing station in Nyamsheke district, Western Province of Rwanda, near Lake Kivu. Grown at an altitude of 2200+ meters above sea level, the cherries are handpicked, cleaned, and naturally processed on traditional African raised beds in a cool forest environment. The high elevation and proximity to Lake Kivu provide a cool and wet climate that contributes to the coffee's development. The natural processing and unique drying conditions allow for intense, complex flavor development with notes of black forest cake, Pedro Ximenez sherry, stewed prune, toffee, black cherry, cocoa, and macerated strawberry.
Origin
Nyamasheke (Rwanda)
Flavor Notes
Cocoa, Black Forest Cake, Stewed Prune, Pedro Ximenez Sherry, Macerated Strawberry
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.
