Rwanda Ruronzi Farm

There's something special about this coffee: it comes from a young Rwandan farm set up 3 years ago, the Ruronzi farm. It's a model farm, with a school linked to the plantation to prepare the next generation of Rwandan coffee growers.
Its students are trained in coffee analysis and new processes, such as this natural anaerobic process.
For this process, the best cherries are picked, then sorted by flotation before being fermented for between 2 and 5 days. The coffee is then sun-dried for between 30 and 45 days on raised beds, taking care to stir it regularly to ensure even drying.

Our tasting/cupping notes for this second coffee come from our Q Grader, Monika. She'll always find at least 7 or 8 aromas, taste notes etc and then select the three she finds most pronounced to put on our bags. For this coffee she selected Tangerine, Rose Water and Red Apple.