Situated in Rwanda’s Northern Province, in the Rulindo District, Juru Farm highlights the region’s exceptional coffee heritage. At 1700–2300 meters, the farm produces coffees with distinctive notes of black tea, lemongrass, and raisin. Owner Leonard Karasi’s dedication to quality is evident in every detail, from his washing station to his model farm and seedling nursery. Already enjoyed in Taiwan and Europe, this collaboration marks his exclusive entry into the U.S. market.
Juru Farm uses two honey processing methods to showcase its coffee’s unique characteristics. Cherries are hand-picked, floated to remove defects, and pulped without water. The Fermented Honey lot undergoes a 15-hour dry fermentation before slow drying on raised tables, while the non-fermented Honey lot skips fermentation, offering a cleaner, brighter flavor.
The result is a truly unforgettable coffee that perfectly captures the essence of the Rulindo District. Honey Cream Rwanda is a delightful harmony of flavor and texture, offering a cup that’s as vibrant and refined as the care that went into crafting it. This coffee shines with sweet, vibrant notes of apricot, melon, and citrus flower, a unique blend of Leonard’s two honey processes.