RWANDA - NGORORERO | espresso

This Rwandan coffee is from the Ngororero washing station in the Ngororero region of Western Province, grown at 1600-2000 meters altitude. The coffee is Bourbon variety processed using the natural method. The flavor profile features notes of brown sugar, vanilla, and honey, with a sweet finish of strawberry and banana. The cup is clean, bright, and well-balanced with sweetness, fruitiness, and a creamy texture. Cherry is carefully sorted through flotation and visual inspection, then pulped on a Pinhalese pulper that removes up to 80% of mucilage before a 10-hour fermentation. The parchment is sun-dried on raised beds with regular sorting and sifting for even drying.