Jean Paul is a passionate, innovative farmer in his region. He is a leader in a newly perfected process that he is passing on to other partnering producers. Jean Paul has recently built a cupping lab in the pursuit of achieving exceptional coffee. This specific coffee is an example of his bespoke processing of speciality coffee. Taken from a micro lot of just 1 ton of coffee cherry, this coffee is an exclusive and rare find! These coffees have gone through an additional stage of sorting to handpick the very ripest cherries. Then instead of fermentation in water tanks, the coffee has undergone a 36hr dry fermentation. With dry fermentation, the coffee is pulped, then placed into large tanks with no water, exposes the coffee to the fermenting effects of oxygen. This creates a coffee with a higher body and complex flavour characteristics.
We're sure you'll enjoy this flavourful coffee from Rwanda.