Colombia Norvey De Jesus Estrada Filter

Roll up, roll up! It’s the first time we’ve found an anaerobic natural from Rwanda, and we’re super excited to share it. As one of Alex’s favourite origins, Rwanda continues to impress with farmers’ ability to pick and process incredible coffee.

Behind every special coffee is usually a very special story. Each day during the main season, these freshly picked cherries are taken to the Gisanga washing station by the 800+ smallholders in the region. Travelling by foot or bicycle, this coffee’s journey towards processing is slow, purposeful and meaningful. Once the cherries’ weight has been recorded, the coffee is sorted and floated in water to remove the defected beans.
Next up, the coffee cherries are first fermented for 24 to 72 hours in sealed tanks before drying. Keeping the coffee cherry enclosed in tanks creates a special profile that differs from a normal natural. The cherries are then dried on a raised bed in the sun, and to avoid unwanted forms of fermentation (such as any mould), the cherries are turned regularly every 30-40 minutes. In total, the drying process can take up to 4 weeks.