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This natural process bean is a delicate, creamy coffee that emits smooth fragrances of blueberry and chocolate that matches the full-flavor in every cup. The light tastes of banana, blueberry and cherry harmonize with the dense cocoa flavor of Rwanda coffee. The bean produces a succulent finish that is low in acidity, and which leaves you wanting more.
The Musasa beans are grown in Dukunde Kawa Musasa Cooperative in the Gakenke region of Northern Rwanda, run by 80% women. The farms are around 6,000 feet in elevation for optimal high-quality beans.
One aspect of the process that makes this bean so complex in flavor is the hand sorting of the cherries. Ripe cherries are floated to separate by density in order to select the highest quality for processing. They are dried on raised beds for three weeks and must be turned constantly to ensure consistency.