RWANDA - Monks special edition

This exceptional Rwandan coffee was grown by 12 smallholder farmers in Gatsibo in Rwanda’s Eastern Province. Their farms are small, with an average of 275 trees per farmer. During the harvest season, cherry is selectively handpicked. At intake, staff sort
cherry by hand. After sorting and intake, cherry is moved to raised beds. Workers rake drying cherry frequently to ensure even drying. In total, the cherry dries under careful scrutiny for an average of 52 days.

This careful process results in a spectacular juicy coffee with notes of ripe berries, stone fruits and honey.