Rwanda Anaerobic Natural

Rwanda Gisanga CWS Koapambu Coop

Region: Ruhango District – Southern Province
Variety: Red Bourbon
Process: Anaerobic Natural

Tasting Notes

Sweet plum, passionfruit and a rich full-bodied port finish.

Processing Story

Producing some of the highest-quality coffees in Rwanada, innovative approaches are undertaken through its anaerobic natural process. After picking the coffee cherries, they are sorted and floated in water to remove defected beans. The coffee cherries are fermented for 24 to 72 hours in sealed tanks and deprived of oxygen before drying. This allows enzymes within the coffee to activate and start breaking down, converting residual sugars into alcohol, resulting in a less acidic and sweeter product. Afterwards, they are dried on raised beds in the sun. To avoid mould and other unwanted fermentation characteristics, the cherries are turned every 30 – 40 minutes. The drying process takes approximately 4 weeks.