Jean Paul

Jean Paul produces coffee in the Kamembe region of Rwanda. The farm operates at an altitude band between 1600 and 1800 meters above sea level.

The production is focused on the Red Bourbon varietal. This cultivar accounts for all four of the coffee lots recorded in the index.

The producer utilizes a range of processing methods. The catalog includes two anaerobic natural lots, one honey processed lot, and one washed lot.

The catalog footprint for Jean Paul consists of four total lots, all of which have been carried by Kiss the Hippo Coffee. These lots represent the full scope of the producer's presence in the current index.

Recent catalog examples include the Rwanda Keza and Rwanda Iza, both of which are anaerobic natural Red Bourbon lots roasted by Kiss the Hippo Coffee. The catalog also features the Rwanda Buki, a honey processed Red Bourbon, and the Rwanda Nziza, a washed Red Bourbon, both also roasted by Kiss the Hippo Coffee.

The work of Jean Paul is characterized by a consistent focus on the Red Bourbon varietal paired with a diverse range of processing techniques.