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This is one of Rwanda’s most fertile and tropical regions. A mix of black humus and sandy soils, a cool lake-affected climate, and extreme elevations have allowed small produc ers here to produce specialty coffee at a scale Rwanda has rarely seen. What makes this coffee particularly special is its terroir in the fullest sense. Native honeybees from the Nyungwe Forest play a role in pollination, contributing to the unique character of the cup. The farmers use no synthetic inputs ie. no artificial fertilizers, no pesticides, letting the land do its work. This coffee was processed as a honey anaerobic. Following collection and sorting, the cherries were depulped and fermentation was cut short, leaving mucilage intact on the seeds. They were then placed in sealed containers for an anaerobic fermentation phase before drying. 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