region. western province, rwanda

varietal. red bourbon

producer. ngororero washing station

process. dry ferment washed

process detail. The cherries are depulped and then fermented in parchment, with the mucilage still intact, in tanks for five days — without any water or mosto. After five days, the coffee is washed, graded by density, and then dried slowly on raised African beds.

altitude. 1800 - 2100 masl

flavour. red apple, currant, pomegranate

crop year. 2026

"This is an unroasted coffee bean."

*For orders over 20-30kg please contact us via email as we may be able to give you some friendly prices*