This coffee is a single-origin Red Bourbon variety from Rwanda, grown in the Western Province at an altitude of 1960 meters. Produced by Vincent Rukeribuga, the cherries undergo an anaerobic natural process, involving 24-72 hours of fermentation in sealed tanks followed by sun-drying on raised beds for approximately 20 days. The flavor profile is characterized by notes of cherry jam, dark chocolate, candy, and violets, offering a sweet and slightly boozy cup.
