Rwanda Gasharu - Anaerobic

High in Rwanda's Lake Kivu highlands, above 1,800 metres, a cooperative of 1,075 smallholder farmers grows the Bourbon variety behind this lot. At the Gasharu washing station, the cherries are sealed in oxygen-free tanks before drying — a method known as anaerobic fermentation. In plain terms: instead of fermenting in open air, the coffee ferments inside a sealed, controlled environment, which amplifies fruit character and builds a complexity that open-air drying simply can't reach.

The result drinks closer to a natural wine than a typical cup of coffee. Expect deep red cherry, blackberry, a wine-like body, dark caramel sweetness, and a long, lingering finish.

This single-origin arabica is roasted on the lighter side to protect the fruit-forward character that defines anaerobic process coffee. Best brewed as filter or V60 to let the fruit notes shine, though it holds its own as cold brew too.

• Country: Rwanda
• Region: Lake Kivu highlands, 1,800m+
• Variety: Bourbon
• Process: Anaerobic Natural
• Farmers: 1,075 smallholders

Roasted to order. 250g, whole bean or ground to your brew method.