Rwanda coffee was traditionally known for its classic washed profile, full of brown sugar sweetness and red fruit that became the "titans" of African coffee. Rwanda coffees have pushed them to start producing natural and honey coffees, giving us offerings that are familiar to coffee lovers, but with a bigger body and a fruitier aspect.

The coffee produced by the Gisanga washing station comes from over 800 farmers in the Ruhango Sector of the Southern province of Rwanda. This plateau region has a relatively lower average temperature, and slightly higher rainfall overall than most regions of Rwanda, making it a bread basket for Rwanda. The organic soil and elevation of this plateau are ideal for growing coffee, particularly for the Bourbon varietal that the farmers there are so fond of.

This natural processed Red Bourbon is bursting with big ripe fruity flavors and burnt sugar sweetness. You can expect a big body with notes of melon, ripe peach, a touch of trademark African berry acidity, and a lingering caramel sweetness.