This washed coffee is part of a two product launch from the same farm, using the same coffee but different processes. Sourced from the Rugali, Kilimbi, and Gisheke washing stations in Rwandas Nyamasheke District, this Red Bourbon variety is defined by its 13 to 14 screen size, which is traditionally sold to the commodity market due to its small size. To produce this coffee, hand sorted cherries undergo a pre-pulp float before being fermented in concrete tanks for an average of 12 hours. The parchment is then separated by density in grading channels, given a final post wash rinse, and hand sorted again in a pre drying area before drying on raised beds for 30 days. This initiative is central to a wider social impact model where 100 percent of profits are returned to producers, ensuring that these hidden gems fetch a higher price and reach specialty markets.