Bumbongo washing stationg in the Gakenke region of Rwanda is known for its fertile rich soils. This anoxic natural coffee is dried with its pulp for 30 days, before being sorted, bagged and shipped. This method of drying the beans within the pulp of the cherry, gives a sweetness along with the classic natural flavours to the end product. Expect flavours of stewed red berries, dates and lavender.