Anaerobic fermentation for 96 hours: Delivers complex, layered sweetness and depth to the cup
Originates from Rwanda's western province: Captures unique terroir for a distinct regional flavor profile
Precision fermentation: Ensures balanced acidity and vibrant fruit-driven notes
Sun-dried over 20-28 days: Enhances clarity and concentration of flavors
Limited release: Offers exclusivity for discerning coffee lovers
Summarized by Shop
🇷🇼 Rwanda Mbar – Natural Honey-sweet, fruit-rich, and precision-fermented at origin.
This stunning lot from Rwamatamu in Rwanda’s Western Province undergoes meticulous anaerobic fermentation in oxygen-deprived ceramic pots, tanks, or bags for up to 96 hours—unlocking deep, layered sweetness. Afterward, it’s slowly sun-dried over 20–28 da
Origin
Rwanda, Western Province
Fermentation
Anaerobic, 96 hours
Drying Method
Sun-dried, 20-28 days
Coffee Form
Whole bean
Brand
Rise & Grind Roastery
Summarized by Shop
5.0
1 rating
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Incredible coffee
One of the most delicious coffees I've ever tasted, no question. Interesting and exciting flavour profile without being overbearing. Love it.