The Nyamasheke Community Lot —once overlooked and sold into the commodity market due to its small bean size, has been reimagined for specialty. By isolating and sorting these coffees by density, the highest grade revealed a beautifully sweet and complex profile worthy of recognition. Each cherry is carefully hand-sorted, floated, pulped, and fermented in concrete tanks, then meticulously washed and density-graded. After a final rinse and hand-sorting, the parchment is slowly dried over 30 days. The result? A hidden gem now offered to our drinkers — proof that small can be mighty.