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A Taste of Rwanda Auction Lot 5B FW – CBC, Gakenke


Rwanda Filter

A Taste of Rwanda Auction Lot 5B FW – CBC, Gakenke

A super juicy lot from Rwanda, very Kenyan like, with notes of sparkling orange, white grape, rhubarb, earl grey, and a complex and lively citrus acidity.

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We are happy to present this new super juicy lot from Rwanda, very Kenyan like.

Coffee Business Center (Cbc) is a family-owned company started in 2002 by Mr J. Paul Rwagasana, as a market response to the growing demand of specialty grade Rwandan coffee. Since then, they have played a major role in revitalizing the industry and lead the effort in getting Rwandan coffee to global markets. They have played a pioneering role in revitalizing an industry that was severely decimated by the 1994 genocide against the Tutsi.

They consistently deliver a great product through a completely sustainable and transparent value chain, like in this case through an auction, that significantly contributes to the betterment of farmers' lives. Working hand in hand with farming communities by providing them with training programs to ensure better farming and sustainably producing socially and ethically sourced coffee.

Extensive knowledge of the local and international export markets, skilled staff, and continuous improvement in logistical support and processing facilities, are all critical aspects of the highest standards they aim to.

These actions have led to a higher standard of living for the farmers, more access to education, and a higher child literacy rate.

Fully washed and sun dried:

The pre-sorted cherries are initially placed in a tank where the floaters are removed and sorted out again to separate the unripe and overripe. The cherries are then pulped by a traditional 3-disc pulper to remove pulp and skin, the beans are then graded and dry fermented for up to 16 hours under the sun.

The parchment is washed and graded again in water channels based on the bean density, then soaked under clean water in tanks for 12 hours.

The parchment is finally taken to the larger shade drying facility where it is continually sorted and turned during the four weeks it takes to dry under shade.

In the cup: lots of sparkling orange, white grape, rhubarb, earl grey tea. Complex and lively citrus acidity.


Resting period: at least 10 days from roast date for espresso roast, at least 5 days for filter roast.

Coffee Business Center
1800-2100 masl
Local heirloom
Processing method
Fully washed, dried on raised beds
Two profiles available:
For espresso & moka pot
For filter
Tasting Notes
Orange, white grape, rhubarb, earl grey.

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