Rwanda | Nyamasheke | Ngoma Bikunda Island | Natural

This natural processed coffee comes from Bikunda Hill, a small community of seven farmers on Lake Kivu in the Bushekeri Sector, Nyamasheke District, Western Province, Rwanda. The Red Bourbon variety is grown at altitudes between 1500 and 1859 meters above sea level. Harvested from March to June 2024, cherries are hand sorted, floated, and dried on raised beds for 35 to 40 days to reach 12 to 12.5% moisture. The coffee is processed at Ngoma washing station, owned by Baho Coffee. The contributing farmers from Bikunda Hill Group include Viateur Basabose, Valerie Nyiranzeyimana, Jmv Usekanabagoyi, Innocent Uwihoreye, Celestin Manirarora, Sylveran Ugirabantu, and Emmanuel Cyiza. The coffee exhibits flavor notes of black cherry, hibiscus, and dark chocolate.