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African

Rwanda Kibirizi Anaerobic Natural

Rwanda Kibirizi Anaerobic Natural

When we bring in Rwanda coffee, we often try to find the chocolate-driven taste profile, with less acidity and less fruit. The Anaerobic process tends to bring out spice notes like cinnamon, which pairs really well with chocolate. Because it's a natural process, you also taste fruit notes like cherry and apple. Creamy and complex. 

We roast this just like a natural process coffee, just barely out of the first cracks, and it tastes mostly chocolatey and fruity (cherry) and bright (apple cider) and just really fun coffee.

Natural process coffee is labor intensive and limited to equipment capacity, so this is a single farmer, super traceable, really small microlot. That drives the price way up. It's fun to experience though!

US Arrival: March 2024

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Recent
10
03/27/2024
H
Hudson
I roasted my second batch of the coffee and gave it big longer roast - it came out delicious, again. I’m not quiet sure if I pick up on the chocolate as per the above overview - but I am getting the peach vibes for sure, very sweet, a candy like aroma that’s even better when ground, some real county fair cotton candy stuff here- creamy and medium + body. This is a great coffee, easy to roast and a little too easy to drink ( a 3 Cortado morning for me) Well worth the price.
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