This coffee is grown by over 170 family-owned farms in the Gatsibo district of Rwanda. The cherries are processed at the centralized Murambi washing station, where they undergo hand sorting, floating, depulping, and fermentation. The fermentation is halted by an 18-24 hour freshwater soak, followed by a second wash. The parchment is then meticulously hand-sorted on pre-drying tables before being dried on fully exposed tables for 14-21 days.
Blossom crafts fine-tasting, sustainably grown coffees roasted to clarity on a vintage German Probat UG-15 drum roaster, in batches no larger than twenty-five pounds. Highly regarded in the specialty scene and frequently featured in top roaster roundups
