Picapau
Rwanda Kuvanga
OriginRwanda
ProcessAnaerobic, Natural
Summary
A natural anaerobic processed coffee from Rwanda's Ngoma district, produced by local farmers at the Baho Coffee washing station. Red Bourbon variety grown at 1800-2000 meters above sea level. The anaerobic fermentation in sealed steel tanks for 48 hours develops distinct lactic acids, resulting in a complex cup with notes of raisin, black tea, and orange. Suitable for both espresso and filter brewing.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 86
- Producer
- Local farmers
- Altitude
- 1800 - 2000 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Raisin, Black Tea, Orange
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The roaster
Picapau is a micro specialty coffee roastery in Rome, Italy, roasting since 2019. Every week they roast three rotating offerings of fresh, seasonal beans, aimi…
AI-assisted description, based on roaster & cupping data.
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