After the genocide against the Tutsi in 1994, the two sisters Francine and Immaculée, the only survivors of their family, left alone and determined to build a new life, fled to Nyamagabe. In this land, they began cultivating coffee. The plantation is in the vicinity of the Nyungwe natural forest, immersed in the continuity of the mountains that form the watershed between the Nile and Congo river basins.
What initially seemed only a means of sustenance transformed into a deep passion. With dedication and commitment, the two sisters managed to produce one of the country's most prized coffees, a symbol of their resilience and rebirth after challenging times. After the manual harvesting of the ripest cherries, they are laid out to dry whole, with the pulp remaining around the seed throughout the drying process.
In this case, the rainy season in Rwanda, typical at the beginning of the year, extended the drying time. The cherries were carefully handled, regularly turned to ensure even drying and to prevent unwanted fermentation. The process required constant monitoring to maintain control over humidity and temperature conditions, prolonging the drying period without compromising the final quality.
The result is an extraordinary sensory profile, characterized by pronounced sweetness and fruity and floral notes that integrate perfectly with a balanced structure. This careful approach, tailored to the local climate, reflects the dedication of the producers and the artisanal excellence of this coffee.
 
An enveloping and bright coffee. Hints of red fruits, vanilla, and dried fruit provide the perfect backdrop for a coffee that, when tasted, is simultaneously silky and balanced. A good malic acidity with pleasant notes of cocoa in the finish makes the tasting experience a crescendo of emotions. Excellent in espresso.