GOODLIFE LAB TEST 1

Description

This experimental natural lot from the Gasharu washing station in Nyamasheke, Rwanda, is produced in collaboration with 1,650 farmers under the guidance of agronomist Valentin Kimenyi at altitudes reaching up to 2,100 meters. This lot undergoes 60 hours of anaerobic fermentation, revealing vibrant notes of red berries and tropical fruits, accompanied by dark chocolate, cocoa, ripe banana, and flowers, supported by great sweetness, medium acidity, and a long, elegant finish.