SUBSTANCE Espresso
SUBSTANCE Espresso

SUBSTANCE Espresso

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This second natural lot from Gitwe washing station is just as tropical as the first with notes of Mango, Banana and Stone Fruits which make this an outstanding espresso fruit bomb.

CULTIVAR: Red Bourbon
PREPARATION: Natural
LOCATION: Nyamasheke District
ALTITUDE: 1,800 masl

The idea behind substance is to deliver an espresso which is packed full of rich, sweet, juicy fruit flavour. This version is a natural processed Red Bourbon from the Gitwe washing station in Rwanda.

It's only in recent years that the export of natural processed coffees has been possible from Rwanda. After the genocide, the government invested heavily in building washing stations to improve the quality of the country's coffee output in an effort to stimulate their economy and improve the global perception of the quality of Rwandan coffee. The tactic paid off as Rwanda is now known for producing complex, juicy coffees with crisp acidity that are among some of the best in eastern Africa.

Gitwe is a newly constructed washing station, located in Nyamasheke district, one of the regions with a high concentration of coffee trees and washing stations. Around 800 local farmers deliver their cherry to station and the lots selected for natural processing are first floated to remove defects and unripe cherries. They are then dried for a period of up to 30 days with regular turning on raised African beds at a depth of about 2cm.