Rwanda Natural Anaerobic Process

This Rwanda coffee was processed using a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it it dried. 

They can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is not controlled on time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.? Somewhere around four full days is usually about right. When done well, the process bring out notes of spice in addition to fruit and sweetness.

This coffee was grown and processed at the Butare Farm in Nyamasheke, West Rwanda by owner Bagaragaza Deo who received the farm in 2006 from his elders. It was initially processed as a sundried natural coffee and then underwent a brief anaerobic fermentation. 

Rwanda Butare Anaerobic Natural Process: Raspberry, Chocolate, Cinnamon, Cocoa, Sweet