From the hills of Nyamagabe in Rwanda's Southern Province, processed at Kibirizi Washing Station at 1,771 metres. Around 1,130 smallholders grow Bourbon on plots that average less than a hectare each.
Cherries are picked by hand, floated to sort out the lighter beans, then fermented and washed in clean mountain water. Beans dry slow on raised beds, turned by hand until the moisture sits exactly where it should.
Harvest runs March to June. Slow, careful, traditional. Nothing skipped.