Grown high in the hills of Rwanda’s Northern Province, this coffee tells a story of patience, precision, and place. Sourced from a community of smallholder farmers in the Gicumbi District’s Bukure Sector, each cherry is carefully cultivated before undergoing an anaerobic natural process, an intentional fermentation that deepens complexity and draws out vibrant, fruit-forward character.

We taste Dark Cherry, Grape and Fig Butter 

• Farmer: Community Lot
• Region: Northern Province, Gicumbi District, Bukure Sector
• Process: Anaerobic
• Varietal: Red Bourbon
• Sourcing Partner: Crop to Cup
• Roast Level: Light