Rwanda Gihanga Project - Natural Process

Rwandan coffees have an unmistakable “taste of place” — a distinctive blend of heady aromatic florals and juicy, ripe fruit acidity — making them hard to resist. This natural process crop is exceptional, with notes of fresh Red Apple, berries, Maraschino cherry, rose water and creamy vanilla. It comes to us through an ongoing direct sourcing relationship with our buddies at Queen City Coffee and the Gihanga Coffee Project.  This is also a women’s focused farming co-op, which allows us to directly invest in the producers’ lives in a meaningful way. It is just another example of our “Brew Good, Do Good” mission at work, as we support gender equity and economic change in regions of the world impacted by war and conflict. 

WHAT WE TASTE: Maraschino cherries, red apple, vanilla

BREWING RECOMMENDATIONS: Single cup pour over, French press