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Produced by Justin Musabyiama at his wet mill in Nyamasheke, Rwanda, this washed Bourbon is grown at 2,010 meters. After being depulped with a Penagos Eco Pulper, the coffee undergoes a 10–12 hour dry fermentation, followed by density grading, washing, and a 16-hour clean water soak. The result is a smooth and balanced espresso-friendly coffee with notes of red grapes, almond milk, and cookies, showcasing the unique character of high-altitude Rwandan coffees
Quantity: 250g
Format: Roasted Whole Bean
Origin: Rwanda
Origin Type: Single Origin
Region: Huila
Producer: Justin Musabyiama
Variety: Bourbon
Altitude: 2010 meters
Process: Washed
Caffeine: Full Caffeine
Brew Method: Espresso
Roast Level: Light
With Nick Francisco
