Quiet coffee, roasted where it's poured.

Kirunga Lot 3 comes from 29 farmers in Rwanda's Nyamasheke District, led by farmer Egide Vuguzigire, and is processed at Rwamatamu's Mbare washing station. The coffee is Red Bourbon grown around 1,800 metres above sea level.

After harvest the cherries are hand-sorted on drying beds and spend 24 hours in direct sun, followed by 48 hours of dry fermentation under shade. They are then spread out again and dried slowly for around 33 days. The result is sweet and expressive without becoming overly funky: ripe blueberry and rounded tropical fruit, with a delicate floral edge.

Roasted as a modern omni, it works across filter and espresso. As filter, expect the fruit and florals to come forward with more clarity. As espresso, it becomes sweeter, fuller and more concentrated. In milk, it reads as strawberry and blueberry over milk chocolate.