Rwanda - Gasharu Wimana

the gasharu wimana is a natural-process bourbon from nyamasheke, rwanda, roasted by danelaw coffee. drying the whole cherry naturally gives it a noticeably winey, fruit-forward character alongside brighter citrus notes of lemon, grapefruit, and citrus zest. tropical fruit comes through in the mid-palate, while milk and dark chocolate round out the finish. because natural process coffees carry pronounced sweetness and body, they suit brewing methods that let those qualities open up, such as filter or french press at a slightly lower temperature, around 92-94°c, to keep the citrus clarity without amplifying any ferment.