Anaerobic natural processed Red Bourbon coffee from Rwanda's Nyamasheke region, produced at Kilimbi washing station with coffees from 750 smallholder farmers. The anaerobic fermentation process involves sealing only the ripest cherries in oxygen-free tanks for 72 hours. Flavor profile features red sangria, dark chocolate, blackberry, jammy berry notes, and citrus peel aromatics with complex spices that evolve as the coffee cools.
Origin
Nyamasheke (Rwanda)
Flavor Notes
Dark Chocolate, Blackberry, Red Sangria, Citrus Peel
Christian Johnson founded Spyhouse Coffee Roasters in 2000 in Minneapolis, and the company became a farm to cup operation in 2013 when it opened a dedicated roasting facility in the city's Northeast arts district. Spyhouse has earned two Good Food Awards, for its Juan Domingo from Guatemala and Dimtu Tero from Ethiopia, and its staff are active across Specialty Coffee Association events and the Barista Guild Executive Council. The roastery was acquired by FairWave Coffee Collective in 2021, expanding its reach while maintaining the sourcing and roasting standards that built its reputation in the Twin Cities over more than two decades.
