Nectarine, orange, figs
Grown between 1,570 and 2,100 MASL on Janja Hill in Rwanda, this Red Bourbon lot is processed at Muzo Washing Station using the washed method. The region’s altitude and volcanic soils, combined with careful processing, contribute to a vibrant and elegant cup profile.
Only fully ripe cherries are selected through meticulous hand sorting and multiple flotation stages to remove defects before processing begins. The coffee then undergoes a double fermentation process, starting with dry fermentation followed by wet fermentation, before being thoroughly washed and graded by density. This precise approach helps develop exceptional clarity, sweetness, and structure in the final cup.
In the cup, Muzo presents bright notes of nectarine and orange, balanced by the deeper sweetness of ripe figs. The acidity is lively yet refined, with a clean and silky finish that highlights the coffee’s balance and complexity.
Tasting Notes: Nectarine, orange, and figs, with juicy acidity and a smooth, elegant finish.
