From Mbari washing station in Muhanga, this anaerobic Red Bourbon is sealed-tank fermented and slow dried for clarity and sweetness. Strawberry compote, red grape and cane sugar lead the cup.
About the producers.
This lot comes from Rwamatamu’s Mbari washing station in Muhanga, Southern Province. After selective hand-sorting, ripe cherries are placed into sealed tanks to undergo controlled anaerobic fermentation, encouraging expressive fruit character while maintaining structure. Following fermentation, the coffee is dried slowly on raised beds for 26–33 days, depending on conditions. This extended drying period helps stabilise the cup and deepen sweetness before the coffee is milled and prepared for export in Kigali. In the cup, expect strawberry compote and red grape, layered with cane sugar sweetness and lifted by a bright, juicy acidity that keeps the profile clean and composed.
