Sourcing
Origin & Process
Our coffee journey begins in the high-altitude volcanic soils of Rwanda’s Northern and Southern Provinces. At elevations exceeding 1,800 meters, the cool temperatures and steady rainfall create the perfect conditions for slow cherry maturation, developing complex sugars and acidity in the bean.
We work exclusively with the Bourbon Arabica varietal, known for its sweet, syrupy body and bright fruit notes. Harvesting is a meticulous hand-picked process—only the ripest red cherries make it to the washing station.
Processing Perfection
Once harvested we work with our farmers to ensure quality is controlled and maintained through meticulous sun drying and processing.
- Fully WashedFermented for 12-24 hours, then washed in mountain spring water. Results in a clean, bright, and floral cup.
- Natural ProcessDried in the cherry on African raised beds for 20-30 days. Yields profound fruitiness and a heavy, wine-like body.
- Honey ProcessDepulped but dried with the mucilage attached. A perfect balance of the washed clarity and natural sweetness.
Region Highlights
Region
Rwanda, Uganda, Tanzania & Kivu
Altitude
1,700 - 2,200m
Harvest
March - June
Tasting Notes
Black Tea, Tangerine, Dark Chocolate, Jasmine