To Kawa
Rwanda Gicumbi Anaerobic
OriginRwanda
ProcessAnaerobic
Summary
A specialty coffee from Rwanda's Gicumbi region, processed using the anaerobic method. This coffee is characterized by low acidity, strong chocolate notes, and an alcoholic finish. It is intended for filter brewing.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Notes
- Chocolate, Boozy
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The roaster
To Kawa is a small specialty coffee roaster in Szczecin, Poland, roasting in traditional drum roasters since 2018. Their beans score 80+ points, and they're bi…
AI-assisted description, based on roaster & cupping data.
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