Rwanda | Humure Gatsibo | Natural Anaerobic

Carefully selected and quality-approved cherries are sealed in a clean container without air circulation for 120 hours, then the container is opened and they are left to rest for 6 hours before placing them on open sun drying tables.

After careful drying and sorting, the coffee achieves a green moisture content of 11.2% after 79 days. The parchment is allowed to rest for an additional 39 days before undergoing the dry milling process.

Ideal for a pour-over, and exceptional as a cold brew or on ice, this coffee is versatile and well-suited for various brewing methods, making it perfect for any preference or season.