Shot by Rohan

Red bourbon coffee grown above 1700 masl using organic methods by Stanislas Kayitera in Nyamasheke District, Rwanda; processing was personally overseen by Stanislas Kayitera and the Akagera station manager, Aphrodis Gahonzire. Coffee was selectively hand-picked at peak ripeness and sorted under shade; floated multiple times; fermented in cherry for 10 hours; pulped; fermented under water for 12 hours; drained; washed and density graded in channels; skin dried for 2-3 days under shade with additional sorting for defects and evidence of Antestia bites; dried on raised beds, covered during peak sun, for 22-25 days.