Rwanda | Nyamasheke + Nyaruguru | Ukuri | Anaerobic Natural

This Rwandan coffee is sourced from the Nyamasheke District in Western Province and Nyaruguru District in Southern Province. It is grown at altitudes ranging from 1500 to 1850 meters above sea level. The variety is Red Bourbon, processed using anaerobic natural method with 72 hours of fermentation in sealed plastic barrels under shade. Clay pots filled with water were placed inside barrels to regulate temperature and oxygen levels. The coffee was dried on raised beds for 35 to 40 days with ambient shaded drying. Harvested from March to June 2024, this lot is a post-harvest blend of two deliveries from Ngoma and Akagera washing stations, processed identically and brought together by Emmanuel at Baho Coffee. The coffee is managed by 18 named smallholder farmers with an average farm size of 15.4 hectares. Flavor profile features blueberry jam, stone fruit, and cocoa notes.