HAYB - Rwanda Murundo Anaerobic Natural 72h Filter 250 g

Country of origin: Rwanda

Region : Western Province

Variety : Red Bourbon

Processing method : Anaerobic Natural 72h

Cupping score: 86 / 100

Altitude : 1700 - 1900 m a.s.l.

Coffee in the rhythm of funk

A few months ago, our Head of Academy – Marek Witak – had the opportunity to visit Rwanda and meet the man responsible for growing and processing this exact coffee. It brings a tear to the eye! Willy is a great guy, full of passion, faith, and energy for testing new farming methods. This season, we have two coffees from him from two different lots of his farm: Murundo comes first, and we have Mahembe up our sleeve for you.

Willy experimented here with anaerobic fermentation. What is this "anaerobic" thing anyway? In this process, coffee ferments in an oxygen-free environment – in this case, it lasted for 72 hours. Prolonged fermentation adds a lot of sweetness and a characteristic "funk" to the coffee. It's easy to overdo the latter, but Willy keeps an eye on everything, so you won't find any aggressive, lemony, or vinegary notes in the cup. The coffee is clean, elegant, and leaves a very long, pleasant finish!

Store in a cool, dry place.