Rwanda Misozi Abakundakawa Natural Process is grown in Western Rwanda at an elevation of 2,000 m above sea level. This is a gem of a coffee. Some of the smallest seeds (yes, coffee is actually a seed) you will ever find. Delicious!
Natural Process: The Natural Process is the hardest and most demanding coffee processing method. The processor has to start by pulping the coffee and then spreads it out for drying without any washing. This leaves part of the pulp on the bean. Then the processor spreads the coffee beans thinly on special drying beds and turns them every hour for 10-15 days to gain the needed stability. The result is a coffee with fine elegant attributes associated with the high-end washed coffee coupled up with substantial fruit and body sweetness of the natural coffee. This process is refined and includes several styles; yellow, white, black and red styles. The processors base the style by the percentage of flesh they leave on the coffee bean after the pulping and drying process.
Cupping Notes: Contains Grape, Blackberry & Jam Notes ... sweet & yummy
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