Where We Work
Two stations. One extraordinary terroir.
Kayonza (15 hectares, 1,200 farmers) in the Eastern Province and Rulindo (9 hectares, 2,200 farmers) in the Northern Province — every process runs at both locations.
Our Regions
Grown between mist and mineral.
Kayonza Station · 15 hectares · 1,200 farmers
Altitude
1,400 – 1,900m
Soil
Fertile Eastern Province soils
Flavor
Vibrant citrus acidity, delicate fruit, silky finish
Rulindo Station · 9 hectares · 2,200 farmers
Altitude
up to 2,200m
Soil
Volcanic, high rainfall
Flavor
Sweet and complex, floral and stone fruit
Our Processes
Five processing methods.
Each of these five processes is carried out at both the Kayonza and Rulindo stations.
01
Fully Washed
Classic clean cup — fermented and washed with fresh spring water.
02
Natural
Whole cherries dried slowly on raised beds for deep fruit sweetness.
03
Honey
Mucilage left on the parchment for body and rounded sweetness.
04
Anaerobic
Sealed, oxygen-free fermentation for intense, complex flavour.
05
Anaerobic - Honey
Anaerobic fermentation followed by honey drying for layered depth.
