This is the first time we are bringing you a lot from Rwanda and we are thrilled that it is honey sun dried – the popular post-harvest method that has only been recently implemented in Rwanda and is attracting amazing feedback from roasters around the world. Furthermore, the varietal in this lot is Red Bourbon and it’s grown at a  staggering altitudes of 1650 – 1850 MASL which sets up a recipe for definite deliciousness. This coffee comes from Joseph Ntarindwa who runs the award-winning Kilimbi Washing Station – the first producers and exporters of honey processed coffees in the history of Rwanda.

Similar to other coffees in this region, you will get subtle tea-like and sweet herbal notes in your cup. Our omni roast sets up potential for great results in espresso and manual brew with the former requiring some experimentation from the brewer’s end to achieve the ideal levels of acidity and sweetness. As you grind your beans or first unzip your bag of ground coffee, immerse yourself in the very subtle and citric aroma of Magnolia Champaca (Champak). Rooibos tea and sweet red apple are notes to look out for in your cup that will have a medium tactile and a milk chocolate hint in the aftertaste. Our journey with Rwanda has just begun! We would love to have you join us on what promises to be a long expedition.