This is another wild expression of Rwandan coffee and a presentation that we often don't come by! This is a 72 hour anaerobic fermentation resulting in a super wild and complex presentation of fruits. We taste purple florals, yellow tropical acidity, and a sweet chocolate finish. This is a very expressive cup due to the fermentation but very impressive this type of coffee is coming from Rwanda. 

For best results, we recommend you rest this coffee for at least 4+ weeks! 

From La Cabra:

This is only the second year we have been able to purchase an anaerobic lot from Shyira. Cherries were fermented under a tight plastic sheet, with water poured on top in order to ensure a seal and maintain anaerobic conditions. Using water as a seal means that any oxygen present is allowed to escape, but cannot reenter the fermentation tank. After 72 hours, the plastic sheeting was pierced, allowing the water to flow over the cherries, cooling them and slowing the fermentation. The cherries were then spread out under the sun, drying them to a point where fermentation is stopped, before gradually building deeper layers in order to slow down the overall drying time to around 35 days. This leads to a rich flavour profile, driven by complex tropical fruit and soft florals, with a long finish of cacao nibs.