Rwanda Kumbya

Origin

• 🇷🇼 Rwanda

Tasting notes

Kumbya Farm sits in the mountains northeast of Lake Kivu, where the altitude, fertile soil, and cooler temperatures do the heavy lifting — no additional inputs needed for pest control or fertilization. Native honeybees handle pollination, and the lake's proximity creates a microclimate that produces coffees distinctly marked by dried and fresh berries, tropical fruit, and a complex, layered sweetness. In the cup: ripe blackberry leads with juicyAcidityThe 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. depth, kiwi brightens as it cools with a crisp, refreshing lift, and wildflower honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. brings a silky, floral sweetness to the finish. A 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. processed coffee built for anyone who loves vibrant fruit and a graceful, sweet finish.