Our latest coffee discovery

This week’s coffee is a Rwanda Red Bourbon from 🇷🇼 it’s a natural anaerobic and super expressive. I was tasting grapefruit, a little molasses, and some citrus on the back end. It gets even better and sweeter as it cools. One thing I’ve been enjoying lately is getting to try coffee from a variety of roasters, especially smaller ones doing really solid work. I’m pretty particular with what I share on here, so if I’m posting about a roaster, it’s because I genuinely enjoy what they’re putting out. If you haven’t tried them yet, they’re definitely worth a look.