Project : Herpetoculture

Tasting Notes: Bright with moderate fruit acidity and heavy floral aroma.  Notes of apricot and honey.

Region:  Rwanda (Boneza, Rutsiro, Western Province)

Processing: Washed 

Roaster's Comments:  This offering is a collaboration with Project : Herpetoculture, a podcast that seeks to explore the art, practice, and discipline of herpetoculture. Hosted by Phillip Lietz and Roy Arthur Blodgett, P:H offers long form discussions with some of herpetoculture's brightest practitioners. From legendary keepers and industry leaders, to devoted hobbyists working at the home scale, they intend to give a platform to all the best that the herpetoculture community has to offer. Their driving ambition is to nurture thoughtful discourse that can explore the deeper implications, motivations, and methods behind what we do as herpetoculturists.  As with many of our reptile industry partners, $1 of every bag of the Project : Herpetoculture blend will be donated to the United States Association of Reptile Keepers (USARK) to continue to promote captive breeding and education initiatives.