Region: Nyungwe, Nyamasheke, Rwanda

Varietal: Red Bourbon

Altitude: 1900-2000 MASL

Process: Honey

Roast Profile: Omni (suitable for most brewing methods)

Notes: Orange, floral green tea, caramel and a silky mouth feel

This coffee delivers straight away, but it improves with some rest. Optimal brewing window starts 10-12 days post roast.