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Regional Series - Rwanda Gicumbi - Green Coffee Beans
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The Rwanda Gicumbi region is located in Northern Rwanda. This region is known for producing coffees that are well balanced with a fruity flavor,  clean body and a winey acidity.

In the Wet Process method, the coffee cherries are sorted and seperated from the bean while submerged in water.  The bean is still has some pulp remaining, which is either removed by fermentation or by machine. Many people feel as though the fermentation of the pulp on the fruit is a major flavor contributor that adds depth and complexity. The beans are then typically dried in the sun and/or with machine assistance. The resulting coffee beans tend to be cleaner, brighter and frutier than Wet-Process coffees, commonly employed by regions that put emphasis on coffee acidity. 

Our Regional Series are coffees from the most famous and well regarded coffee-growing regions from around the world. These coffees highlight the typical flavors, aromas, and essential characteristics of the particular region and/or sub regions. Try our regional series to get an example of these famous coffee regions!

Cup Characteristics: Well balanced, clean body, winey acidity with a sweet finish and notes of fruit, figs and lemon.

Region: Gicumbi
Growing Altitude: 1,750 meters
Arabica Variety: Red Bourbon
Harvest Period: March-May
Milling Process: Wet (Washed, Sun Dried)
Aroma: Sweet, Fruity
Flavor: Fruit, Figs, Lemon, Herby, Dark Chocolate
Body: Clean, Sweet Finish
Acidity: Winey, Juicy
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