We are thrilled to welcome Rwanda back to our lineup. This coffee comes from a exciting project where our exporters at Baho are separating lots by community, creating smaller more traceable lots which are separated by the hills in which the coffee came from. This particular lot is from Janja Hill and it was our favorite coffee we tasted from this harvest. The cup is impressively clean. We are finding clear notes of hibiscus, limeade, black tea and a white sugary sweetness. We even find some raspberry and bergamot as it cools. Some of our favorite profiles come from Rwanda and this cup is such a good example of this. Processing Details: Cherries are picked at peak ripeness and floated to remove defects. De-pulped and dry fermented for 8-12 hours. Washed and then wet fermented for an additional 8-12 hours. Washed again, and then density sorted before being dried on raised beds.