A vibrantly fruity Rwandan coffee from Hundred House that’s packed with overripe strawberry, zesty grapefruit and tart pomegranate. While a majority of Rwandan coffee beans undergo washed processing, there is a keen appetite and curiosity for other methods. This experimental lot, processed at the Gasharu washing station on Lake Kivu, is an anaerobic natural that hopes to break down the boundaries of Rwandan coffee, creating a true picture of authentic Rwandan coffee that inspires you to think of its production while sipping, forging a connection between maker and drinker.

Coffee cherries are selected from the 1650 smallholder farmers who work with Gasharu, before being anaerobically fermented for 72 hours and then dried on raised beds for up to 30 days, giving us a rich and juicy cup.

A labour of love and a real coffee for coffee lovers that will shine with pour over brewing methods.