floral,dried fruit sweetness
 
	
Origin: Rwanda, Nyarusiza Station
	
Cultivar: 100% Bourbon 
	
Processing: 8-12 hour fermentation, 24hr soak/rinse, sun dried on raised beds.
	
Altitude: 1,800-2000 m.a.s.l
	
Town/City: Nyamagabe District,Kigali,Rwanda