Rwanda Muhororo AnaerobicCoffee Review: 91 points Blind Assessment: Fruit forward, sweetly tart. Green apple, lemon kefir, amber, cocoa powder, fir in aroma and cup. Tart, gently drying acidity; full, creamy mouthfeel. Crisp, cocoa driven finish supported by notes of green apple and amber. Notes: Produced by smallholding farmers, entirely of the Bourbon variety of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with

you wont be disappointed

Our family outside of work lives in one of the most beautiful places on planet earth here in Southwest Montana

A harmonious

This blend was thoughtfully curated to complement Vienne’s French bakery heritage—classic

Process: Washed

the parchment coffee is stored until it is ready to be decaffeinated

supported by suggestions of lily and golden raisin

is a rural coffee growing area and one of the areas that produce the most coffee

and quietly sophisticated

Flavors of chocolate and nougat with a fudge-like aftertaste

Once the drying period is completed and the humidity decreased to 12%

Available in Medium or Large