Archive: Rwanda Gitwe Site Outpost

Archive: Rwanda Gitwe Site OutpostThis coffee is from the Gitwe washing station near Nyungwe Natural Forest, which is known for its high altitude, optimal rain conditions, and rich volcanic soil. The ripest coffee cherries are hand picked and delivered to Gitwe, rinsed, and floated to sort for quality. They're then pulped and fermented for 8 12 hours and sun dried on raised beds for 10 15 days to 10 11% moisture. The result is a coffee with big stone fruit flavors and a sweet brown

The cherries are then washed and disinfected with ozone

The coffee is double anaerobically fermented with carbon dioxide

Ingredients: Magnesium Sulfate

blackberry

where they're floated to remove defects

As it cools

They’re then sorted

and desired flavor profiles

Finca Soledad

and multi-stage anaerobic processing designed to create next-level sensory experiences

Wear it to the campsite

with a creamy