Our blends are grown in regions throughout South America in high altitude. The mild temperatures and long traditions of cultivating coffee creates a quality and taste unlike any other.
The Rwanda is grown using mountain water where the coffee is hand picked, depulped, dry fermented for 12 hours and then wet fermented for 18 hours. The coffee is firstly shade dried and then sun dried on raised beds along the steep mountain slopes.
Cupping Notes: Cherry, Milk Chocolate, Syrupy Body
Roast Profile: Medium Dark
Brew Method: Drip, Espresso, French Press, Cold Brew