Rwanda Gasharu - anaerobic natural

Rwanda Gasharu comes from the western part of Rwanda, specifically from the Nyamasheke region. The Gasharu team is one of the most well-known in the field of innovative ways of coffee processing in Africa.

Once the coffee beans have been harvested, they are immediately sealed in small containers in which anaerobic fermentation takes place for 72 hours. Fermentation is followed by classic/traditional drying on African tables, which lasts from 30-40 days depending on the weather.

The result of this anaerobic natural process is an extremely rich coffee, with pronounced notes of fermentation, sweet fruit (mango), fresh acidity of strawberry. Great for filter and amazing also as espresso because of balanced acidity and sweetness.