Origin: Rwanda, Huye District
Processing: Natural
Varietal: Red Bourbon
Altitude: 1,600–1,800 m
Roast level: ● ● ○ ○ ○ ○ (Light)

Tasting notes: Apricot · Melon · Red Berries · Milk Chocolate

A naturally processed Red Bourbon from the highlands of southern Rwanda, roasted light to highlight its vibrant fruit character, rich sweetness, and lively acidity.

Expect a juicy and expressive cup with notes of ripe apricot, melon, and red berries, followed by a smooth, chocolatey finish.

The coffee cherries are carefully selected and slowly dried whole on raised African beds, allowing the fruit's natural sugars and character to develop.

Our light roast preserves the coffee's brightness and complexity while bringing out a rounded sweetness and a pleasantly creamy mouthfeel.

An excellent choice for filter brewing, offering a fruity, sweet, and layered experience.

As an espresso, expect a bright, pronounced acidity with juicy notes of apricot and red berries, balanced by natural sweetness and a smooth, lingering finish.

Recommended brewing methods: V60 · Pour Over · AeroPress · Espresso

Best for: Lovers of fruity coffees, vibrant acidity, and expressive flavors.