Rwanda Washed Arabica Lake Kivu Western Province, Karongi District
Rwanda Washed Arabica Lake Kivu Western Province, Karongi District
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Tart and delicate with perfumed floral, grapefruit and praline flavors
--The Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which they will have their mucilage removed and be spread on raised beds to dry.
Coffee Care
Coffee Care
To keep coffee fresh, store it in an airtight container at room temperature, away from light, heat, and moisture.
Coffee best by information
Coffee best by information
Whole Bean: Freshest before 30 days
Ground: Freshest before 10 days
Note that coffee does not expire, but quality degrades over time due to the releasing of gases
Brew Guides
Brew Guides
For information on brewing, visit our Brewing Guides Blog
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Medium Body
Balanced flavor with more body and richness than a light body, notes of chocolate, nuttiness, and fruitiness.
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Medium Acidity
Balanced and pleasant acidity that is noticeable but not overwhelming. Notes of citrus, berries, and stone fruit.
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Single Origin
Coffee beans sourced from a specific region or farm, with unique flavors and characteristics. Best enjoyed black.
