AT THE HANDS OF VERMIN, Rwanda
Vanilla Cola, Grape Candy, Milk Chocolate
| Producer | Smallholders of Gisiza Village |
| Washing Station | Kirorero Washing Station |
| Region | Gisiza, Rwanda |
| Varietal | Bourbon |
| Processing | Anaerobic Natural |
| Altitude | 1,500 - 2,000 MASL |
At the Hands of Vermin is grown by various smallholders of Gisiza Village and processed at the Kirorero washing station in Rwanda. Bourbon is taken through an anaerobic natural between 1,500 and 2,000 MASL, building vanilla cola, grape candy and milk chocolate.
Bourbon is one of the two archetypal Arabica varieties, descended from Yemeni stock via Reunion. It is loved for rounded sweetness and complexity, at the cost of lower yield.
In the natural process, whole cherry is dried intact so the bean steeps in its own fruit. Done with discipline it builds heavy sweetness, body and pronounced berry character, with no shortcuts at the drying stage.
Rwanda, the land of a thousand hills, grows Bourbon on steep volcanic slopes and processes through central washing stations, yielding clean, sweet, floral coffees.
