This Natural anaerobic fermented coffee of the Bourbon varietal, comes from farms nearby Humure washing station in Gatsibo district in the Rwandan Eastern province, at an altitude between 1550 and 1835 meters above sea level. After selective handpicking, the cherries are closed in dry, airtight tanks where they ferment for 120 hours before the drying process begin. The complexity of the experimental process is traceable in the cup. Expect notes of cherry, strawberry and macadamia nuts. Very sweet and syrupy cup of coffee.
