Higher-end Rwandan coffees are rare, but this Red Bourbon Anaerobic Natural from Muhororo Washing Station is a true gem. Handpicked by 200 households, cherries undergo 72 hours of anaerobic fermentation before drying 25–30 days on African beds. The result is a bright, crisp fruit bomb—reminiscent of top Ethiopian cups—showcasing Rwanda’s rising specialty coffee excellence. Don’t miss this standout lot!
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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