CUPPING NOTES FROM OUR HEAD ROASTER Nestled between the shores of Lake Kivu and the ancient canopy of Nyungwe forest, Nyamasheke is one of Rwanda's most extraordinary growing regions. The Hobe farm's washed Red Bourbon, cultivated between 1,600 and 2,000 meters in rich volcanic soil, produces a cup of quiet precision: brown sugar on the front, the deep pull of black cherry, and a finish that lifts into jasmine. Clean and beautifully layered, it is the kind of coffee that reveals itself slowly, sip by sip. ORIGIN Farm: Hobe Region: Nayamasheke Process: Washed Variety: Red Bourbon Elevation: 1600- 2000 MASL

CUPPING NOTES FROM OUR HEAD ROASTER Nestled between the shores of Lake Kivu and the ancient canopy of Nyungwe forest, Nyamasheke is one of Rwanda's most extraordinary growing regions. The Hobe farm's washed Red Bourbon, cultivated between 1,600 and 2,000 meters in rich volcanic soil, produces a cup of quiet precision: brown sugar on the front, the deep pull of black cherry, and a finish that lifts into jasmine. Clean and beautifully layered, it is the kind of coffee that reveals itself slowly, sip by sip. ORIGIN Farm: Hobe Region: Nayamasheke Process: Washed Variety: Red Bourbon Elevation: 1600- 2000 MASL