Higher end Rwandan Coffees are fairly rare to find, and when we do, we dance with joy in the streets. This Red Bourbon Anaerobic Natural fruit bomb from the Muhororo Washing station shows the extreme dedication and excellence to helping move specialty coffee in Rwanda in a positive direction. A 72 hours fermentation anaerobic process coffee which is then dried on African beds for 25-30 days. Cherries are hand picked by 200 households. A beautifully bright and crips cup, similar to other Higher End Ethiopian Cups this is one not to miss.
The full story behind this coffee is amazing, and we highly encourage you to click the link below and read the full transparency report.
Tasting Notes: Red Fruits, Pineapple, White Grape, Currant.
The Rwanda Muhororo Ireme Anaerobic coffee has such a beautiful toasty scent. The moment I opened the package the air was immediately perfumed with toasty, caramel-like notes. The flavor is full, and hits every part of the tongue with hints of caramel, toast, and the slightest kiss of citrus (or maybe that was just me). The balance is what I found most appealing, There were no acidic notes or abrasive chemical tastes at all. I think this is my new favorite offering from Bear Lake. This is the way coffee is supposed to taste.
L
Lukas Schulze
Rwanda Muhororo Ireme Anaerobic Natural
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