This single origin coffee from Rwanda is produced by the Nyamurinda Coffee Growers, run by sisters Francine and Immaculate in the Nyamasheke region. The coffee consists of Red Bourbon variety grown at altitudes between 1800-2120 meters. It is washed processed and shade-dried for 4 weeks. The harvest period is May-June. The coffee is shade-grown without synthetic fertilizers or pesticides. The flavor profile is characterized by apricot fruitiness, creaminess, and mild balance.
