Espresso | Ngerori, Rwanda

Highlights

“Red Bourbon from Rwanda's highlands, where cool nights slow cherry maturation and build sweetness and acidity. This lot was dry fermented: cherries are depulped and then fermented in contact with the mucilage without any added water, letting native microorganisms break it down before the coffee is washed clean and dried to a stable moisture content. Roasted for espresso at Fluid Collective in Singapore; the bag asks for a 14-day rest from the roast date.”