Tanat - Rwanda - Abadatezuka [Honey Anaerobic]

Tasting notes:  Orange, Maple Syrup and Baked Apples

Grown in Rwanda’s Cyato sector at elevations of 1,850–2,200 metres, this Bourbon lot is produced by the farmers of the Abadatezuka cooperative and crafted using a Honey Anaerobic process. This unique processing method enhances the coffee’s sweetness and creates a beautifully smooth, textured cup.

In the cup, comforting notes of baked apple and maple syrup take centre stage, complemented by a delicate touch of orange that adds brightness and balance. Smooth, sweet, and approachable, this coffee offers a warm and satisfying drinking experience.

Quantity:	200g	Origin:	Rwanda
Region:	Unknown	Farm:	Gasharu Washing Station
Process:	Anaerobic Honey	Variety:	Bourbon
Altitude:	N/A	Roast level:	Medium
Brew method:	Filter	Roast date:	June 03, 2026