RWANDA GATARE

ORIGIN: Rwanda

PROVINCE: Western Province

DISTRICT: Nyamasheke

SECTOR: Karambi

WASHING STATION: Gatare

ALTITUDE: 1800 masl

VARIETY: Bourbon

HARVEST PERIOD: April-June

PROCESS: Washed

FERMENTATION: 16-18 hours, dry

DRYING METHOD: Raised Beds

Tasting notes: complex floral high notes with stone fruit and a gingerbread finish

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ETHIOPIA BOKASSO

ORIGIN: Ethiopia

REGION: Sidama

DISTRICT: Yirgalem

UNION: Sidama Coffee Farmer's Cooperative Union Cooperative

ALTITUDE: 1900-2100 MASL

VARIETY: Ethiopian heirloom

PROCESS: Washed

FERMENTATION: wet - up to 48 hours

DRYING METHOD: Raised beds

CERTIFICATION: Fair Trade and Organic

Tasting notes: summer spices, tons of citrus acidity and flavor

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