This coffee is produced at the Gitesi washing station in the Western Province of Rwanda, founded by Alexis and Aimé Gahizi. The coffee is processed by depulping the cherries, followed by a 10 to 12-hour dry fermentation and washing, before being dried on raised beds for 15 days. It features a flavor profile with fruity notes of red currant and orange, complemented by sweet hints of brown sugar and gingerbread. This coffee is roasted light, making it suitable for filter brewing methods or as a long espresso.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
