Interesting facts

This batch comes from the Kisunga, located right on the edge of Virunga National Park. Here, the fertile volcanic soils and altitude provide excellent conditions for growing the Bourbon variety. The station is part of a larger project dedicated to supporting local farmers and raising the standards of specialty coffee in the region.

Thanks to the wash processing and volcanic terroir, the sensory profile is clean, bright and well-balanced. The tasting opens with a refreshing citrus acidity of grapefruit, which quickly intertwines with a juicy sweetness of fresh cherries. As it cools, the elegant body of the coffee gives way to a warm and comforting aftertaste, reminiscent of a pear tart.

Roasting profile: omni