Silky Nutmeg Ganache - Rwanda

Roaster notes

This washed Red Bourbon from Vunga Station in Rwanda's Nyamasheke District delivers a sweet, acidic cup with chocolatey undertones and fruity complexity. The coffee tastes of rhubarb jam and dried figs, living up to its evocative name through meticulous processing—depulped and agitated for 12 hours before being washed and dried for 30 days on raised beds. Vunga Station has earned respect among Rwanda's finest producers, consistently placing among the country's best coffees in Cup of Excellence competitions.

Tasting notes