Rwanda Superior Coffee

C300

Cultivated 1,200 to 1,300 metres above sea level in fertile, volcanic soil by a small farming community known as Kotwibakabo, this Bourbon varietal is semi-washed and sun-dried in a process known as “wet-hulling.” Similar to the fully washed process, the outer skin is removed while the mucilage remains on the parchment. The coffee is then hulled and the parchment stripped off. Slightly acidic, this harvest yields a fresh floral aroma and notes of fresh peanut.