This coffee is a Red Bourbon variety from the West Nyamasheke region of Rwanda, grown at an altitude of 1347 meters. It is a naturally processed coffee sourced from smallholder producers near the Mwito Washing Station along Lake Kivu. The cherries are dried on raised beds for nearly two weeks, resulting in a cup with a deep, fruit-driven sweetness. Tasting notes include blackberry cobbler, raw sugar, and rose, offering a rich, balanced, and elegant profile with a soft floral finish.
