WHISKEY BARREL-AGED RWANDA REMERA
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These beans came to us from Buf Cafe, a super rad cooperative in the Ginkonoro prefecture of south-central Rwanda. Grown at 1950-2105 meters, these little marvels underwent 8-12 hours of dry fermentation before a 24-hour soak and drying on raised, shaded beds. Once we got a hold of them, they were aged in whiskey barrels for four months. The resulting coffee is as complex as it is utterly delightful, with notes of cherry cordial, raisin, dark chocolate, caramel, and fruit that balance exceedingly well with the oak barrel character.