This coffee is sourced from Rwanda, specifically the Ngera region in Nyaruguru District, Southern Province. It is produced by the Abishyizehamwe Ngera Co-operative at elevations between 1800-2000 meters. The coffee is processed using the anaerobic natural method and features the Bourbon varietal. The roaster describes it as vibrantly sweet and unique, aiming to showcase the profile of the region along with the talents of innovative coffee producers.
