
Roastopus
Siren
OriginRwanda
Roast levelLight
ProcessAnaerobic
Summary
This coffee from Rwanda is produced by Valentin Kimenyi at the Gasharu Coffee washing station in the Macuba region of Nyamasheke. The Red Bourbon variety is processed using anaerobic (dry) fermentation for 100 hours, resulting in a complex cup with notes of blackberry, quince, and pomelo. Grown at 1800-2110 meters altitude.
LLM-generated content – may contain errors.
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FormatBean
Roast profileEspresso
DecaffeinatedNo
ProducerValentin Kimenyi
Altitude1800 - 2110 m.a.s.l
VarietyRed Bourbon
NotesBlackberry, Pomelo, Quince
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