Kafar
Rwanda Usekanabagoyi
OriginRwanda
ProcessAnaerobic, Natural
Summary
Single origin specialty coffee from Rwanda, processed at Ngoma station using anaerobic natural method. Cherries fermented for approximately 300 hours in controlled conditions, then dried on raised beds for 35 days to 12% moisture. Bourbon variety from the Southern Province. Flavour profile features maple syrup, red wine and dried dates with a dense texture and long, liqueur-like finish. Suitable for both filter and espresso brewing. Limited lot from Nyamasheke.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 87.5
- Variety
- Bourbon
- Notes
- Date, Maple, Red Wine
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The roaster
Palarnia Kafar is a Polish specialty coffee roaster based in Poland, sourcing high-quality coffee beans from Africa, South America, and Central America. The ro…
AI-assisted description, based on roaster & cupping data.
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