SAKABAKA
ORIGIN: Rwanda (Lake Kivu)
VARIETY: arabica (red bourbon)
ALTITUDE: 1500-1900m
pROCESS: natural
hARVEST: 2025
SIZE: 16+
eX-WAREHOUSE
Natural processing involves drying coffee cherries whole, with the fruit still surrounding the bean. As the cherries dry, natural sugars from the fruit gently influence the coffee, resulting in a cup with more sweetness, a rounder body, and fruit-forward notes. This traditional method produces expressive coffees that reflect both origin and craft.
Kiyoni
ORIGIN: Rwanda (Lake Kivu)
VARIETY: arabica (red bourbon)
ALTITUDE: 1500-1900m
pROCESS: Anaerobic
hARVEST: 2025
SIZE: 16+
EX-WAREHOUSE
Anaerobic processing is a method where coffee is fermented in sealed containers before drying. These containers are ceramic pots handmade by local artisans. By gently controlling the environment, producers can encourage a slower, more measured fermentation that brings out additional sweetness, roundness, and depth in the cup. This process enhances flavour while preserving balance and letting the coffee’s origin and character shine.
samusure
ORIGIN: Rwanda (Lake Kivu)
VARIETY: arabica (red bourbon)
ALTITUDE: 1500-1900m
pROCESS: fully washed
hARVEST: 2025
SIZE: 16+
EX-WAREHOUSE
Fully washed processing involves removing the fruit from the coffee cherry before the beans are carefully washed and dried. This method highlights clarity and balance, often resulting in clean, bright cups with well-defined flavours. Fully washed coffee beans offer consistency and transparency, making them a reliable choice for roasters who value precision and a clear expression of origin.