A honey-processed coffee from Kibirizi, Rwanda, sourced from smallholder farmers in the villages surrounding Nyamagabe. The Kibirizi washing station sits at 1,770 meters above sea level and collects cherries from farms of less than one hectare, primarily planted with Bourbon variety. Grown at 1,800–2,000 meters altitude, the honey process involves depulping the outer cherry while leaving some fruit intact on the seed, bypassing fermentation and going directly to raised drying beds. The cup is very fruity with a juicy mouthfeel, featuring stone fruit, pear jam, red fruit juice, muscovado sugar, and a balanced bittersweet finish.
