Rwanda Mwito Natural Espresso - Single Origin. This lot is sourced from Mwito Washing Station, owned by Rwanda Trading Company (RTC), in remote West Nyamasheke near Lake Kivu. RTC, established in 2009, aims to foster positive social change by providing economic freedom and security for smallholder farmers through resilient, transparent supply chains. RTC processes and exports 25% of Rwanda's annual coffee production, with over 80% fully traceable to individual farmers. RTC took over Mwito station in 2017. RTC addressed local needs by mapping farmers by neighbourhood for better agronomy training and opened a kindergarten in 2019 for over 150 children. Initiatives such as maintaining cows at the station to supply organic fertilizer also provided milk for the students' nutrition. This supported over 3,000 farming families in the region. Red Bourbon cherries are hand picked, fermented briefly in cherry, then dried whole on raised African beds under shade for 11–14 days. PROCESS: NATURAL REGION: WEST NYAMASHEKE ELEVATION: 1350 VARIETAL: RED BOURBON CUP: ALMOND, CHOCOLATE, BROWN SPICE, SWEET HERBS ROAST: ESPRESSO

Rwanda Mwito Natural Espresso - Single Origin. This lot is sourced from Mwito Washing Station, owned by Rwanda Trading Company (RTC), in remote West Nyamasheke near Lake Kivu. RTC, established in 2009, aims to foster positive social change by providing economic freedom and security for smallholder farmers through resilient, transparent supply chains. RTC processes and exports 25% of Rwanda's annual coffee production, with over 80% fully traceable to individual farmers. RTC took over Mwito station in 2017. RTC addressed local needs by mapping farmers by neighbourhood for better agronomy training and opened a kindergarten in 2019 for over 150 children. Initiatives such as maintaining cows at the station to supply organic fertilizer also provided milk for the students' nutrition. This supported over 3,000 farming families in the region. Red Bourbon cherries are hand picked, fermented briefly in cherry, then dried whole on raised African beds under shade for 11–14 days. PROCESS: NATURAL REGION: WEST NYAMASHEKE ELEVATION: 1350 VARIETAL: RED BOURBON CUP: ALMOND, CHOCOLATE, BROWN SPICE, SWEET HERBS ROAST: ESPRESSO