We taste expressive citrus and red fruit acidity, creamy body, and fantastic complexity. When cooled, the acidity becomes very deep with tons of creamy body and a heavy but sweet finish. The yeast fermentation is apparent in the cup and elevates the Rwandan profile. This one's fun! 

For best results, please rest this coffee for up to 4+ weeks! 

From La Cabra:

We visited Rwanda in the spring, during harvest, and spotted packages of Novonesis cultures at Muraho’s offices in Kigali. The team from Muraho had been experimenting on a small scale after a fermentation class. We placed the two teams in direct contact, and in collaboration with Novonesis and Muraho, designed a fermentation protocol. We guaranteed to buy the result of the experiment, and processed a batch at the Shyira station.

The coffee was de-pulped and added to an open tiled fermentation tank, before two of Novonesis’ cultures were added. The first was Pichia Kluyveri, or PK, a non-saccharomyces yeast often used in non-alcohol and low-alcohol beers, as it opens up complexity and aromatic intensity without creating excess alcohol. The second was a Lactobacillus culture, Harvest LB-1. This is often used in sour beers, acidifying the final product without the unpleasant ‘dairy’ flavour. Here, the acidifications helps ‘sterilise’ the fermentation, meaning the PK can outcompete other strains and dominate the fermentation. The LB also adds a bright acidity to the final cup. The process then continued as with a standard washed protocol.