Yeap, it’s something for you, my dear ferments lover! Grown at 1650-1850 masl in the Ruhango region, this Red Bourbon variety undergoes an anaerobic natural process, unlocking an explosion of vibrant, fruit-forward notes.
The magic starts with fermentation in an oxygen-free environment, intensifying the coffee’s natural sweetness and complexity. As a result – juicy, cider-like acidity balanced by the tartness of gooseberry and raspberry, creating a crisp and refreshing cup.
It’s bright, it’s bold, and it’s bursting with character – perfect for those who love expressive, modern coffees with a wild side!
Below you will find recipes for our favourite brewing methods:
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