Tasting Notes: Peach juice & brandysnap with walnute & dark chocolate body
About the coffee
Process: Fully Washed/ CO2 Decaffeinated
Type: Red Bourbon
Altitude: 1500–2000 masl
The coffees are shipped to Europe where they are decaffeinated in Germany using the CO2 process. In this chemical free process, soaked coffee beans are pressuriseD & CO2 is used as solvent to draw the caffeine out of the coffee leaving the flavour compounds behind and intact.
Muraho means ‘welcome’ or ‘hello’ in Kinyarwandan.
The coffees come from the Kilimbi, Rugali, Bumbogo and Vunga washing stations in the west and northern regions of Rwanda. The purchasing of this blend drives greater revenue to the washing stations and co-operatives in the Nyabihu, Gakenke & Nyamasheke regions.
The component coffees are all red bourbon, processed in the traditional Rwandan fully washed style with an average fermentation time of around 12 hours before being dried on raised beds.The coffees are then shipped to Europe where they are decaffeinated in Germany using the CO2 process.