Rwanda Arabica

Exceptional coffee from the heart of Africa

Rwanda offers an extraordinary terroir for coffee cultivation: volcanic soil, high-altitude farms above 1,500 meters, and the deep dedication of local farmers ensure outstanding coffee quality.

Natural anaerobic process
This lot has been processed using a natural anaerobic method: the coffee cherries are fermented in oxygen-free tanks, then dried naturally with the fruit flesh still intact. The result is a cup bursting with red berries, dried fruits, a touch of spice, and a vibrant, wine-like acidity.

This is not your everyday coffee – it stands out from the crowd.