Grown in Rwanda’s highlands: 1,500–2,000 meters. Regions: Nyamasheke, Gakenke, Huye. Mostly washed.  Red fruit (raspberry, cherry) Brown sugar, Caramel, Bright acidity, Creamy body.

Rwanda coffees often have a sweet, dessert-like profile with a clean finish. It highlights presents a Kenyan brightness and Ethiopian florals.

Best For –Drip, French press, Medium roast