Rwanda Abadatezuka Anaerobic Honey

OriginRwanda

ProcessAnaerobic, Honey

Summary

Rwanda Abadatezuka Anaerobic Honey is a coffee from the Nyamasheke district of Rwanda's Western Province, produced by the Abadatezuka Cooperative ('those who rise') — smallholder farmers delivering cherry to the Cyato Washing Station. Grown at 2200 masl, this Bourbon variety is processed using the Anaerobic Honey method. The cooperative practices ecological farming with native Nyungwe Forest honeybees aiding pollination and no synthetic inputs. Flavour notes include red grape, blackberry, and cacao.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

ProducerAbadatezuka Cooperative

Altitude2200 m.a.s.l

VarietyBourbon

NotesCocoa, Blackberry, Red Grape

Reviews

4.0

1 review

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How people brew it

Filter

Mockapot

Espresso

French/aeropress

Other

Taste profile

SweetAcidic

The roaster

Pascal

Pascal is a Stockholm-based specialty coffee roaster sourcing transparent, sustainably grown coffees from farm to cup. Rooted in terroir, each single origin expresses the unique flavors of its origin—from a Colombian sugarcane-processed decaf to bright Kenyan AA from Karimikui, a Ugandan Mubuku espresso, and Indonesia's Ribang Gayo coop. They roast fresh every single week. No fuss, no hype—just well-sourced specialty coffee beans roasted with care in Sweden. You can order directly from their webshop for delivery across Europe and beyond. Pascal keeps it simple: transparent sourcing, weekly freshness, and a focus on what's in the cup.

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