
Figa Coffee
Rwanda Abadatezuka Cooperative Anaerobic Honey
OriginRwanda
ProcessAnaerobic, Honey
Summary
A specialty coffee from the Abadatezuka Cooperative in Rwanda's Western Province, Nyamasheke district. Grown by smallholder farmers at 1850-2200 meters above sea level, the Bourbon variety is processed using the anaerobic honey method. The sensory profile offers notes of cherries, brown sugar, and citrus. The coffee benefits from pollination by native honey bees from the Nyungwe forest and the fertile volcanic soils near Lake Kivu.
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FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerAbadatezuka Cooperative
Altitude1850 - 2200 m.a.s.l
VarietyBourbon
NotesBrown Sugar, Cherry
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