This is a washed coffee from the Sholi Cell in the Cyeza, Muhanga region of Rwanda, grown at an altitude of 1800-2000 meters. Produced by the Abateraninkunga Ba Sholi cooperative, this Bourbon variety coffee offers a soft and silky mouthfeel with a pleasant acidity. The flavor profile features notes of lingonberry, red apple, black tea, and dark caramel.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
