How It Tastes
Elegantly fruited aromatics reminiscent of cherries or Pinot Noir grapes, with layers of malty sweetness that ease to a finish like cherry tart, including the buttery, toasty crust.
At the center of the Rwandan quality renaissance are people like Tom Bagaza, founder of Coffee Villages, who has gathered the many small growers around Muhura into a quality collective. With careful husbandry and meticulous processing at their several washing stations, this cooperative is realizing the sweet, satisfying potential of Eastern Rwanda as some of the world’s best terroir.
Rwanda is known as the Land of a Thousand Hills for good reason. You’d never know you were above 6,000 feet because the rolling terrain disguises the prodigious altitude, but it’s unmistakable when you taste the refined acidity the elevation invests in this spectacular coffee.