Everything you need to know about our coffees, our processes, and our company documentation.
Rwanda is famous for its high-quality Bourbon variety Arabica. Grown at high altitudes in rich volcanic soil, this variety produces a dense bean with complex flavor profiles.
Our coffee is grown between 1,500m and 2,000m above sea level. The combination of high altitude, regular rainfall, and volcanic soils creates the perfect terroir for specialty coffee.
Our signature method. Cherries are depulped, fermented, washed, and dried on raised beds. Produces a clean, bright, and articulate cup.
Whole cherries are dried intact on raised beds. Requires meticulous turning and sorting. Produces heavy body and intense fruit flavors.
A hybrid between washed and natural — skin removed with some mucilage left on the bean during drying. A controlled fermentation produces a clean and sweet cup.
Ripe cherries are fermented in sealed, oxygen-free tanks to control fermentation precisely, resulting in unique and complex fruity, wine-like, and sweet notes.