Our coffees from Rwanda are directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees take a look at our Transparency Report.

This is a special preparation limited edition micro-lot produced using a technique known as anaerobic fermentation.

1) Harvest only very ripe cherry with careful sorting using flotation to remove defects and to wash the cherry.
2) Place cherry into sacks and seal so that no air can get into the sacks for 48 hours.
3) Pulp the coffee to remove the outer layer of fruit.
4) Ferment the coffee again for 48 hours in sealed sacks and wash.
5) Dry the coffee on raised table.

This technique helps to enhance flavours and to create some additional acidity.

Tasting Notes: Cherry | Orange | Caramel
Processing Method: Two stage Anaerobic Fermentation
Varietal: Red Bourbon
Importer: Horsham Coffee Roaster / IAC