Location/Origin	Rwanda
Altitude	1800m to 2110m
Variety	Bourbon
Preparation	Anerobic Fermentation
Harvest	March-July
Owner / Farm	Nyamasheke district, Western Province
SCA Cup score and notes	88 Complex, dark chocolate, floral, fruity, honey, winey. 100% Arabica coffee Medium Roast.

Great Taste Wards 2023 2 Star winner.

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills –or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May early June.

About Impano
Most communities across the world have benefited from the natural resources around them to create generational wealth. However, despite being the community that produces more coffee in Rwanda, the Nyamasheke District still ranks amongst the poorest and most affected by malnutrition nationwide. Impano (Gift) experimental coffee carries the idea that coffee is a gift that can transform our community.

This anaerobic coffee is carefully fermented for about 100 hours to ensure a taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers' lives.

“Coffee for our community is more than just beans. For a long time, coffee has been a reason for people to spend time together, for a family to go out and meet up with others after selling their coffee because they have some money to afford a drink and food at a restaurant. Particularly the famous “Igisafuriya” or “brochettes”. These are all values that people who are not from the community would not necessarily understand or would not care about. Having grown up with many farmers in the community, my family values what coffee means to the quality of life of the community and to the social cohesion that is essential for any society.”