This coffee is a regional lot from Gitoki in the Gatsibo district of Rwanda, grown at 1,550 meters altitude. It is a Red Bourbon variety processed using an experimental natural method involving 60 hours of anaerobic fermentation in sealed containers. This process enhances the coffee's natural sweetness, resulting in a creamy body and vibrant fruitiness. The flavor profile is complex and sweet, featuring notes of fig, ripe pineapple, tropical fruit, and brandy.
An artisanal micro-roastery in the heart of Småland that hand-roasts specialty coffee beans slowly and at lower temperatures to develop their full aroma.
