Altitude - 1600 - 1800 MASL
Preparation - Anoxic Water Pillow Natural
Location - Nyamasheke District, Rwanda
Variety - Red Bourbon
Profile - Honey, Blueberry, Chocolate Covered Dates
This is a real treat and the most exclusive coffee we have ever released. It’s a very rare process called anoxic water pillow processing. What happens is the coffee cherries are put in a large plastic bag to ferment in water and a mesh is put in top with more water put on that. This “water pillow” keeps the temperature stable and the pressure forces the lixiviates of the fermentation process to exit via the bottom of the bag leading to incredibly high cup quality.
In the bag you can expect an incredibly juicy and sweet coffee but with a remarkably low acidity. It has none of the overly fermented flavours of some anaerobic processes and is incredibly easy to drink
Recommended Listening: In the Right Place, Dr John, 1973