Rwanda Karambi Natural FILTER best specialty coffee Process: Thermal Shock Anaerobic Natural

Process: Thermal Shock Anaerobic Natural DECAF

yeasts and bacteria to dominate fermentation

etc) but immediately separates the two qualities and only markets floaters as B-quality cherry

The microclimates in the mountainous coffee regions help keep pests and diseases under control and also provide unique environments that have demonstrated an ability to bring out the best in specific Arabica varieties that do not do as well elsewhere

Dark green leaves adorn its branches

Rwanda Karambi Natural FILTER best specialty coffee Process: Thermal Shock Anaerobic NaturalOrigin : RwandaRegion: Karambi sector, Nyamasheke districtAltitude: 1800 1900Producer: RwacofVariety: BourbonProcess: Natural Tasting Notes: Full creamy mouthfeel with notes of honeydew, melon and cooked pears. The Karambi Natural coffee is produced in the district of Nyamasheke in the western province of Rwanda that borders the Nyungwe Forest National Park. It was built in 2016 and is, to date, the sole station that Rwacof has built from the ground