Roaster: Benjamin Andberg
You can sense some acidity and even fruitiness in this Rwandan coffee, even though the coffee is roasted beyond the second crack. We suggest that you first use your normal ratio of coffee to water and adjust accordingly. You may see that a little less coffee than usual is enough for the best possible taste.
Region: Western Province of Rwanda
Farm: Multiple farms
Growing Altitude: 1750–1800 m