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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“From Wimana, Nyamasheke-Gatare, Western Rwanda near Lake Kivu. Produced at Gasharu washing station by Valentin Kamenyi and 1,075 smallholder farmers. 72-hour anaerobic natural Bourbon with altitudes of 1,600-2,100m. Pristine conditions next to Nyangwe Forest National Park.”
