Rwanda - Muzo Lot 04

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Funky
  20

Producer : Baho Coffee / Emmanuel Rusatira Farm: Muzo Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Location : Gakenke District VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process : NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Altitude : 1,500 – 2,100 masl Fermentation ▪ ▪ ▪ ▫ ▫ Sweetness ▪ ▪ ▪ ▫ ▫ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪ ▪ ▪ ▫ ▫ Roast ▪ ▪ ▪ ▫ ▫