Tasting Notes 

Region – Gicumbi, Northern Rwanda Growing Altitude – 1400 – 1900 metres above sea level Arabica Variety – Bourbon and typica Typical Harvest Period – March – July Milling Process – Wet-processing, sun-dried on “raised tables” Aroma –  Sweet and Fruity Flavour  – Chocolate, herb and fruit Body – Clean and sweet Acidity – Winey and juicy How strong is it? – 2 / 3  A common question, equally commonly misunderstood. The strength does not refer to the amount of caffeine or the amount of ‘kick’ you’ll get. The number refers to the strength of the roast as opposed to the bean. Ultimately, the darker the roast, the stronger the taste. We use a simple scoring system utilising drug ampoules.