Origin – Rwanda Liza Lot 1 & 4 Decaf


CO2 decaffeinating process is probably the most natural and less aggressive method to preserve flavors in coffee while taking out caffeine. Coffee is submerged in warm water under pressure to open the beans up, then CO2 is added to the solution to bind with the caffeine molecules and before being rinsed and dried.
Coffees form Jean Paul Tunda are year after year some of the best we try tried from Rwanda, so it is quite unique to have one of them as Decaffeinated.

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– Roastery: origin coffee roasters.
– Origin: Cyangugu, rusizi. 1565-1724 MAS
– Producer: jean paul tunda.
– Variety: red bourbon.
– Process: washed and co2 decaffeinated.
– Tasting Notes: peach, dark chocolate, Brown sugar.


Whole Bean, Fine Grind (Espresso, Turkish), Medium Grind (Aeropress, Moka), Coarse Grind (V60, French Press)