MICHIGAN
Review
This coffee offers jammy berries and a deep sweetness of caramel with hints of cocoa and pecan flavors. Red apple acidity adds interest and balance. Quaffable and pleasant to drink this is an all day kind of coffee. All the more impressive is the story behind this coffee from a family with resilience and determination to renew their farm and their dreams.
COFFEE NAME Gashura Natural
ORIGIN Rwanda
PRODUCER Ms. Mukamurenzi Gorette
VARIETY Red Bourbon
PROCESS Natural
Altitude (masl) 1700-2100
Roaster notes: Located near the Nyungwe National Park, Gasharu benefits from the region’s above-average rainfall, which makes the cherries juicy and the coffee fruity. The cherries selected for this lot come from 1700-2100 meters above sea level and undergo intense sorting at the pre-drying tables and floating, and only the best beans are dried on the raised wooden beds for four to six weeks. Once dried, the coffee is temporarily stored before being hulled and sorted.