Country: Rwanda
Area: Ruhango District, Mbuye Sector
Processing: Anaerobic Natural
Varietal: Red Bourbon
Altitude: 1650-1850 MASL

sherry
plum
passionfruit

This coffee is grown by members of the Koakambu coop in the Southern Province of Rwanda, this area constitutes one of the best parts of the central plateau of the country with an altitude between 1,650 – 1,850 metres above sea level.

Gisanga coffee washing station have used a newly emerging processing method for this Red Bourbon, the seeds are submerged in water with the cherries still intact and the tank is deprived of oxygen. By removing access to oxygen at this stage, this allows only specific yeasts to propagate, changing the usual fermentation of the beans.

As part of this process, enzymatic action starts to break down residual sugars, resulting in a less acidic product, with more complex sweetness.

This Anaerobic Natural has the typical acidity and floral character we expect for a South Rwandan Bourbon, but on top of a boozy sherry-like sweetness.