Rwanda Kibirizi Natural

When we bring in Rwanda coffee, we often try to find the chocolate-driven taste profile, with less acidity and less fruit. The natural process tends to bring out sweetness and complexity. You also taste fruit notes like cherry and apple. 

We roast this just like any other natural process coffee, just barely out of the first cracks, and it tastes mostly chocolatey and fruity (cherry) and bright (apple cider) and just really fun coffee. 

Natural process coffee is labor intensive and limited to equipment capacity, so this is a single farmer, super traceable, really small microlot. That drives the price way up. It's fun to experience though!

US Arrival: March 2024