Region: Shyembe Cell, Maraba Sector, Huye District, South Rwanda Process: Washed Altitude: 1,300–1,750 MASL Varietals: Catuaí, Red Bourbon, 2/1257 Jackson, Mibirizi Grown by approximately 625 smallholder families in Southern Rwanda, this coffee reflects a deep commitment to community, with a farmer-owned model that reinvests entirely back into local livelihoods. Washed with pristine mountain water and cultivated through organic-by-default practices, it embodies the clarity, sweetness, and depth that define exceptional Rwandan coffees. In the cup, it is smooth, dense, and elegantly sweet—particularly expressive as espresso. Layers of cocoa and caramel unfold into silky chocolate, lifted by delicate jasmine florals and a gentle cinnamon warmth on the finish. The Bourbon varietal influence adds a comforting sweetness, balanced by a subtle touch of fruit. A beautifully balanced coffee—refined, comforting, and quietly luxurious.