Kafar - Rwanda Usekanabagoyi Anaerobic Natural Filter 250 g

Country: Rwanda

Region: Southern Province

Processing: Anaerobic Natural

Varietal: Bourbon

Cupping score: 87 / 100

Altitude : 1700 m a.s.l.

ABOUT COFFEE

An exceptional lot of single-farm coffees from Rwanda, carefully selected and processed separately at Ngoma station to preserve full traceability to the JMV farm. This is quite rare in a country where most coffees are typically blends from many small farms.

Ngoma CWS (co-owned by MIG Coffee and CBC) chose an anaerobic natural process to further highlight the potential of this lot. The cherries fermented for about 12 days (around 300 hours) under controlled conditions and were then slowly dried on raised beds for 35 days until reaching 12% moisture.

The result? A deep, intense profile with notes of maple syrup, red wine, and dried dates, a dense texture, and a long, liqueur-like finish.

Today, Rwanda is one of the strongest origins in the specialty coffee world, a country built on the work of more than 400,000 small producers, where quality and transparency increasingly go hand in hand with real support for farmers.

Perfect for pour-over brewing methods as well as bold, wine-like espresso.

A limited lot from Nyamasheke, created for fans of intense, fermented naturals.

Store in a cold and dry space.