Natural Bourbon
100% Arabica Bourbon
CHF14.00CHF8.90
Bold fruit-forward with sun-dried berry intensity, dark plum, and a winey complexity. The natural process dries the whole cherry around the bean, infusing deep fruity character. Desert-roast intensity for those who love powerful, full-bodied coffee. Natural processing is the oldest method: the whole cherry dries intact around the bean. This slow fermentation under the sun produces the bold fruit character, winey depth, and full body that define this cup. We roast this dark for desert-intensity flavour. It is unapologetically strong.
For the perfect brew of Rwanda natural processed dark roasted coffee beans, start by using fresh, coarsely ground beans in a French press or pour-over setup. Measure out about two tablespoons of coffee for every six ounces of water to achieve a balanced flavor. Bring the water to just below boiling, around 200°F (93°C), to preserve the rich, fruity notes characteristic of Rwandan coffee. Let the coffee steep for about four minutes before pressing or pouring, ensuring a full extraction of the complex flavors. As you sip, savor the chocolate undertones that blend harmoniously with the natural sweetness inherent in these beans. Enjoy it black or with a splash of cream to accentuate the velvety texture. This brewing method highlights the unique characteristics of the beans, making each cup a delightful experience.