Buhoro - Rwanda - Anaérobic Poids:1kg These indigenous groups have preserved

These indigenous groups have preserved their cultural traditions and traditional ways of life despite external influences

Roasting: medium

aftertaste

The average farm size in Guji is three hectares and producers grow a range of heirloom coffee varieties

This method is common among smallholder farmers as it maximizes land use and provides food for their respective families

Buhoro - Rwanda - Anaérobic Poids:1kg These indigenous groups have preservedProfil aromatique : pomme verte, cacao Acidit : 3 Corps : 4 Torrfaction : 3 10 Date de torrfaction : 08 07 2026 Rgion : Nyamasheke Pays : Rwanda Altitude : 1800 m Process : fermentation anarobie 100hr Varit : Bourbon rouge Cooprative : Gasharu Note SCA : 87 A propos de la cooprative Gasharu Coffee sengage construire un modle dentreprise cafire appartenant aux producteurs, qui valorise la fois la qualit et la communaut. Lune de leurs missions est de