Caramel, butter toffee, honey graham cracker, restrained notes of black tea, candied orange peel, and ample acidity. Easy honey to roast, with decadent chocolate when roasted dark.

Tucked away in the Nyamasheke region of Rwanda’s Western Province is the Kanyege washing station site. At 1870 meters above sea level, Kanyege rests in the hills just above the Kanzu site, and the coffee they are processing comes from farms as high as 2000 meters. Farmers in this region are growing older Bourbon cultivars, and while Kanyege produces mostly wet process, this is a honey process lot.

Honey processing is where they remove the outer cherry, but leave much of the sticky fruit intact to the coffee bean for the drying phase. This process method tends to impart some fruit in the cup profile, as well as rounded body. They are floating cherry and sorting by hand in order to remove the majority of underripe coffee before processing. They also employ hand sorting at the drying beds removing any defects they see.

Nyamasheke region of Rwanda is one of the best growing region in East Africa. As one of the key member states of African Great Lakes coffee growing region, Rwanda share a lot of high quality growing conditions including fertile soil, stable weathers, rain forest cooling as well as access to fresh clean water. This make the region keeps on producing high quality arabica can match it’s bigger brother neighbours, Ethiopia and Kenya.

• Origin: Rwanda
• Region: Nyamasheke, Western Province
• Producer: Kanyege washing station
• Altitude: 1870-2000m
• Cultivars: Bourbon
• Processing: Honey Process
• Sourcing: Sweet Maria’s