Brief Description
We're stoked to unveil our Roaster's Pick Espresso for January '25! This coffee is a Typica-related variety, originally from a natural mutation of Typica beans grown in Yemen and later moved to Réunion Island. It’s processed using anaerobic fermentation, where freshly-harvested cherries are sealed to boost the flavour. This method brings out more fruitiness, acidity, and body. It's grown in Rwanda's Western Province, which has rich, tropical soil and high elevation.
| Farm | Gisiza Village |
|---|---|
| Process | Anaerobic Natural |
| Variety | Bourbon |
| Elevation | 1500 - 2000 MASL MASL |
| Region | Bordering Lake Kivu and the Nyugwe Forest |
| Country | Rwanda |
How To Brew?
To experience the full potential of this coffee, we recommend these brewing methods:
Each method will bring out the unique characteristics of this roast, ensuring a real experience in the cup each time.
For brewing tips, check out our Brewing Guide.
Who's Behind This Amazing Coffee?
COOPAC was founded in April 2001 with 1,100 members to boost the coffee industry in Gisenyi, Lake Kivu, by producing top-quality coffee for the gourmet market. This focus has helped raise coffee prices and improve members' welfare through Fair Trade efforts. In 2003, COOPAC set up the Nyamwenda washing station, part of a network of around 50 stations in the northern lake area, and earned FLO certification. By 2004, membership grew to 1,500, and now it's up to 2,198, with Fair Trade certified coffee being exported in 12 containers.
COOPAC is providing shade tree saplings and agroforestry training to help members meet organic standards. Their Fair Trade support has helped build schools, healthcare clinics, roads, and bridges, as well as programs aimed at empowering local women and youth.
The Varietal
Bourbon is a Typica-related variety that comes from a natural mutation of Typica beans grown in Yemen and later moved to Île Bourbon, now known as Réunion Island.
The Process
In Rwanda, natural coffee is hand-picked as ripe cherries, float-sorted to remove debris and imperfect cherries, then dried on raised beds. The coffee is turned regularly to ensure even drying, resulting in a clean, consistent flavour profile.
This coffee was processed using anaerobic fermentation, where freshly-harvested cherries are sealed in a container for a period of time to influence flavor. Anaerobic fermentation typically intensifies fruitiness, acidity, and slightly enhances body, giving the coffee a unique flavour profile.
The Region
The Western Province of Rwanda, located near Lake Kivu and the Nyungwe Forest, is a rich, tropical region. The soil, a mix of sandy and black humus, combined with high elevations, has enabled small producers and washing stations to produce specialty coffee in volumes never seen before in Rwanda.
Discover the rich flavours and meticulous craftsmanship of our Rwanda Anaerobic Natural Single Origin Espresso. Order your bag today and experience a coffee that's as delightful in taste as it is in story.
