This lot is part of a brand-new project aimed at enhancing the traceability of Rwandan coffee. Traditionally, Rwanda’s coffee industry has operated similarly to Ethiopia’s, with central washing stations purchasing full cherries from all the small coffee farms in the region. The coffee is then blended and sold as coffee from that specific washing station.
These are peaberry beans, primarily consisting of Red Bourbon and its mutations, Mayaguez 139 and Mibirizi varieties.
Its body resembles black tea, complemented by the brightness of bergamot. It is notably sweet, reminiscent of honey. Red-purple fruit notes, evoking cherry and angelic plum, become apparent in the finish.
