Farm: Gasharu Coffee Region: Nyamasheke, Western Province Variety: Red Bourbon Process: Natural Anaerobic Experimental Altitude: 1.800 - 2.110 masl Harvested: 2024/2025 Cupping notes: Ripe tropical fruits, red berries, floral, honey. Vibrant and complex. High sweetness, medium acidity, and lingering aftertaste.

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