RWANDA BOURBON (NATURAL)

RWANDA BOURBON By COA N°1 (NATURAL)

East Africa’s coffees are one of a kind, perhaps due to the combo of the genetic material it possesses along with their unique climate, soil and geography conditions.

Historically, African coffee processing was driven by cooperatives. Gruops of two or more co-operatives formed unions, which in turn, assisted with processing, as well as hulling, cleaning, polishing, packaging and trade.

Within the Nyamasheke region of Rwanda Western Province we find the MACUBA COFFEE STATION, in Macuba town. This site produces both wet and dry process coffee. Serving almost 500 farmers in the surrounding highlands, most families with less than 1 hectare of coffee. While the milling station is at 1685 meters asl, the coffee that comes in grows in many cases well above the 2000 meter mark. This station, recieves whole cherries, floats them to separate low density coffee and then proceeds to grade and separate out the top quality coffee. With all this care and attention we end up with a very uniform clean coffee, with nice fuit flavour, juicy berry notes tied into this deep underlying bittersweet dark chocolate base note.

Check label for roast date.
Limited micro batch 160g
IG: @coacoffee

Roasted Coffee 160g (whole bean)

Grower / Producer : Macuba Coffee Station

Variety: BOURBON

Region: Nyamasheke, Western Province MACUBA, Rwanda

Elevation: +1685 MASL

Process: DRY PROCESS (NATURAL)