Roasteries / Noir / Gasharu
Gasharu
NoirLabel tasting notes
Mango, raisin, cocoa nibs
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
Gasharu, Macuba — Nyamasheke district
Altitude
1800–2110 m
About this coffee
Red Bourbon grown by Valentin Kimenyi at Macuba, Gasharu, in Rwanda's Nyamasheke district, 1,800–2,110 m — 60-hour anaerobic fermentation, dried on raised beds. Roasted weekly in Noir's 18th-arrondissement atelier; returnable 200 g amber jar. Source: noircoffeeshop.com.
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