Kivu Mist

Origin: Nyamasheke District, Rwanda

Altitude: 1600–1650 MASL

Variety: Red Bourbon

Process: Honey

Drying: Raised beds for 35 days

About this coffee:

Tasting Notes: Macadamia, Mandarin, Sugar Syrup

Creamy nuttiness meets bright citrus and a silky, syrupy sweetness. A comforting, yet vibrant cup that highlights the elegance of Red Bourbon and the magic of the honey process. 

This Honey Process lot from Kilimbi showcases the care and precision of Rwanda’s Nyamasheke region. After meticulous hand-sorting, the cherries are floated to remove any defective or low-density fruit. They’re then pulped while retaining almost all of their sweet mucilage, which is key to the Honey Process.

The parchment is dried slowly on raised beds for 35 days, allowing the retained sugars to develop rich, layered sweetness. Throughout fermentation, the parchment is stirred and agitated, even through traditional foot-stomping, ensuring even processing and a beautifully clean cup.