
Rise & Grind Roastery
Rwanda - Rwamatamu
OriginRwanda
ProcessAnaerobic, Natural
Summary
A single-origin coffee from Rwamatamu in Rwanda's Western Province. This lot undergoes anaerobic fermentation in oxygen-deprived vessels for up to 96 hours, followed by slow sun-drying on raised beds for 20-28 days. The cup is vibrant and berry-driven, with notes of dried fig, date, and honeyed richness, balanced by Rwanda's signature acidity.
AI-assisted description, based on roaster & cupping data.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
NotesDate, Honey, Fig
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