Origin: Rwanda

Region: Western Province

Altitude: 1500 - 2000masl

Varietal: Bourbon

Process: Washed

Tasting Notes: Nectarine, sugarcane, toffee apple

This coffee was grown in western province of Rwanda, bordering of Lake Kivu and the Nyugwe Forest. The soil is a mixture of sandy and black humus. Together with the high elevations growing condition, this microlot produces coffee that is aromatic, complex and full flavour.

The washed process in Rwanda includes a unique soaking step. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, where the coffee will continue to ferment at a slower rate. The extra soaking step helps in removing the mucilage as well as extending the fermentation time resulting in the clean, sparkling taste. After removing the mucilage, the coffees were spread on raised beds to dry.

Microlots from Rwanda are traceable to the cooperative and washing-station level, and are selected on the basis of cup quality. This lot is separated out from the larger bulked day lots that the washing station produces, and represent the highest quality Rwandan offerings on the list.