A very cool lot from Valentin Kimenyi’s ‘Gasharu’ Washing Station in Nyamasheke, Rwanda. This has been a long time staple for Dak, a funky lot achieved thanks to a whole cherry, oxygen free fermentation that as far as I can recall was one of the first examples of such processing in Rwanda. This lot always leans slightly different for us, sometimes more tropical, sometimes more purple fruit, always tea-like with a subtle cacao complexity in the aftertaste, but this time we found
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 13.10.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.