Complex, citrus peel and dark chocolate with a supple, buttery body. Medium roast.

Western province, Nyamasheke district is the home to Rwabisindu washing station where this coffee is processed. Owned by Emerth & Gaston Gatsinga, this station serves small farmers from the area. Most farms in Rwanda are 1-3 acres and rely on centralized washing stations to process their coffees.

The heirloom Bourbon varietal accounts for nearly all of the coffee produced in Rwanda. The cup is bright and has a fairly light body and pronounced notes of ripe stone fruit.