This coffee is from the Cyendajuru region in Huye District, Southern Province of Rwanda. Produced by the Simbi Coffee Cooperative, a group of 300 smallholder farmers in the Rugarama area, this microlot features Bourbon Arabica varieties grown at altitudes between 1,710 and 1,850 meters. The coffee is processed using the honey method, which retains some of the coffee cherry's mucilage to enhance sweetness. The flavor profile includes notes of red currant, honey, chocolate, and a touch of rose blossom.
Bella's Coffee Lab operates in Denmark's specialty coffee scene, though detailed public information about their specific operations and founding is limited. The "Lab" in their name suggests an experimental or scientific approach to coffee, possibly focusing on precision roasting and innovative preparation methods. They contribute to Denmark's reputation as one of the top coffee consuming countries per capita in the world.
