Apricot | Caramel | Lavender   Altitude | 1450-2100 masl Process | Fully Washed Variety | Red Bourbon  After two years, it is great to get Nyamasheke back on the menu.  This year's offering is reminds us of the great stone fruit and sugars sweetness we enjoyed in 2019's collection of Nyamasheke peaberries. Nyamasheke is a region bordering Lake Kivu which is dominated by steep terraces with coffee growing on almost every available piece of land. As can be expected from this kind of terrain, the area is almost exclusively farmed by smallholders who are served by local washing stations. After handpicking, the cherries are fermented for 24 hours before grading by density. After 20 hours of soakage, the parchment is removed and the beans are sorted by hand on pre-drying tables. They are then laid on sun-drying tables while sorting continues to remove defects. The beans are milled by Rwacof, an organisation that has teamed up with the Kahawatu Foundation to help with farmer training and the teaching of good agricultural practices including water conservation. Rwacof also give the farmers access to zero-interest bank accounts for their payment, an avenue that sets these farmers up with more credit options and thus more financial flexibility - a real resource for smallholders of limited means. Enjoy!