Elevation: 1700-2100 Meters
A vanilla bean aroma unfurls a softly textured, round cup with complex flavors of sweet plum, port wine and maple.
- 12 oz bag
This year, the Muyongwe washing station invested in a second depulper to handle overflow and created irrigation channels to bring water from the river over the hill. Muyongwe’s producers deliver their cherry to the washing station where they float the cherry for density before they depulp it. The coffee is dry fermented, wet fermented and soaked, with each step lasting 12 hours. They skin dry the coffee under shade before drying in full sun on raised beds for 6-10 days while hand sorting for cracked parchment.