rwanda dry process kivu kageyo

region: ngororero district

altitude: 2000 ~ masl

process: dry process 

our tasting notes: dried apricot, fresh fig, blackberry leaf tea, dried date

roast: light

This is the wild one. Same country, same Bourbon variety, same high-altitude farms above Lake Kivu — but the natural process takes it somewhere completely different from our washed Rwanda. Instead of washing the fruit off the bean right away, the whole cherry dries together, letting those fruit sugars ferment in. It sounds simple but it changes everything about the cup.

Roasted light, this coffee is jammy and rich without being heavy — dried apricot and blackberry upfront with a molasses sweetness that just hangs around. It's got that rustic, unrefined quality that natural process coffees do so well. 

If you've only had washed coffees, this is worth trying. If you already love naturals, you know exactly what you're getting into.