We're excited to offer our Rwanda Muyongwe as decaf this year. Muyongwe recently added a second depulper which allows producers to deliver their ripe cherry more quickly. They pre-soak the cherry to remove floaters, then dry ferment for 12 hours, followed by 12 hours of wet fermentation, and 12 hours of soaking. They skin dry the parchment under shade, then dry it on raised beds for 10-12 days until the coffee reached 16% moisture. They finalize drying in mechanical dryers.

LAYERS OF CHOCOLATE, TOFFEE AND SPICE ENTWINE AROUND FLAVORS OF ORANGE ZEST AND PLUM IN THE CUP.

*All coffee is seasonal and subject to limited crop availability. Each bag of coffee we ship comes whole bean and roasted within a week of it leaving our shop.*