Cultivation and Processing

After delivering the cherries to the washing station, they are carefully sorted through flotation and hand selection to remove defects. The coffee is then pulped, lightly demucilaged, and fermented for around 10 hours before washing.

Drying takes place on raised beds, with continuous sorting and turning to ensure even drying and a clean, consistent profile.

Cup Profile

Expect a bright and crisp espresso with citrus, stone fruit, and soft florals. The profile is vibrant and delivers crisp acidity with a classic Rwandan botanical layer and a structured finish.