Red honey and toasted sugar sweetness are accented by subtle notes of aromatic baking spices, like ginger and clove powder, with hints of orange, graham cracker, black tea, and dried cranberry.
Region: Ngororero Town, Ngororero District Variety: Bourbon Altitude: ~1600-2000 masl Processing: Wet Process (washed) Certification:
Ngoroero is a coffee processing site in Ngororero town, with the District Ngororero. That's a lot of 'Ngororero'! The wet mill are producing mostly fully washed, wet process coffee at this site, but also process a nominal amount of honey and natural process too. Hundreds of farmers in the region deliver their cherry to the site where floatation and hand sorting are first employed in order to begin the grading process. The whole cherry is then run through the de-pulping equipment, fermented in water-filled tanks overnight, then laid to dry on raised African coffee drying beds for upwards 2 weeks. Bourbon is the dominant cultivar in this region and farmers delivering to Ngororero are scattered across an altitude range of 1600 to 2000 meters above sea level. Their coffee is what we often think of as a quintessential Rwandan cup, with impressive sweetness that's spiced in aroma, with ample acidity behind it.