Muzo - Rwanda

Summary

A washed coffee from Rwanda, produced at the Muzo washing station in the Janja Hill region. Grown at altitudes between 1,570 and 2,100 meters, this Red Bourbon variety undergoes a double fermentation process: dry fermentation for 8-12 hours followed by wet fermentation for another 8-12 hours. The cup is characterized by notes of nectarine, orange, and figs.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

0

Altitude

1570 - 2100 m.a.s.l

Variety

Red Bourbon

Notes

Nectarine, Orange, Fig

The roaster

Koyo Speciality Coffee

Kōyō Specialty Coffee is a specialty coffee roaster based in Aljezur, Algarve, Portugal, founded by Gyula Illés in 2021. Illés, a former barista trainer and co…