Funk – Count to 9

At 2200 MASL, coffee at Mbilima develops at its own pace. Cooler temperatures and a longer growing season slow everything down, allowing the local Bourbon cultivars to build deeper sugars, sharper acidity, and an almost creamy density in the cup. Grown by smallholder producers in Rwanda’s Northern Province and processed full natural, this is a coffee shaped as much by patience as by place.

In the cup, grape jelly sweetness lands first, followed by ripe papaya and a creamy pistachio finish that gives the whole profile surprising weight. There’s a tangy brightness running through it all, but the texture keeps everything smooth and composed. Juicy, tropical, and rich without losing clarity.