Rwanda
Single Origin: Rwanda
Roast Level: Medium
Process: Fully Washed, Patio Dried
With notes of: Pear, Lemon, Honey
Our rookcoffee.com exclusive coffee for June is a fully washed, single origin lot from Rwanda. Roasted on the lighter side of medium, this Bourbon varietal balances sweetness and brightness with notes of pear, lemon, and honey.
In the cup, you’ll be met with approachable sweetness rounded out by a bright pop of citrusy acidity.
More about the bean: This washed lot comes to us from Businde Coffee Washing Station in Kayanza Province in northern Burundi. Located between 1,650 to 1,800 meters above sea level, Businde supports around 650 local coffee-farming families by providing processing services and economic opportunity throughout the region.
After harvest, the cherries are meticulously hand sorted and floated before being pulped and fermented underwater for 12 hours. The coffee is then graded by density and carefully dried on raised beds for up to 25 days, with frequent turning to ensure even drying and consistency. This slow, attentive process helps develop the coffee’s vibrant acidity, refined sweetness, and clean finish.
Original: $20.00
-65%$20.00
$7.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Single Origin: Rwanda
Roast Level: Medium
Process: Fully Washed, Patio Dried
With notes of: Pear, Lemon, Honey
Our rookcoffee.com exclusive coffee for June is a fully washed, single origin lot from Rwanda. Roasted on the lighter side of medium, this Bourbon varietal balances sweetness and brightness with notes of pear, lemon, and honey.
In the cup, you’ll be met with approachable sweetness rounded out by a bright pop of citrusy acidity.
More about the bean: This washed lot comes to us from Businde Coffee Washing Station in Kayanza Province in northern Burundi. Located between 1,650 to 1,800 meters above sea level, Businde supports around 650 local coffee-farming families by providing processing services and economic opportunity throughout the region.
After harvest, the cherries are meticulously hand sorted and floated before being pulped and fermented underwater for 12 hours. The coffee is then graded by density and carefully dried on raised beds for up to 25 days, with frequent turning to ensure even drying and consistency. This slow, attentive process helps develop the coffee’s vibrant acidity, refined sweetness, and clean finish.
