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