Espresso | Ngerori, Rwanda

Rwanda's mountainous terrain and cool climate provide favourable conditions for cultivating Red Bourbon. The high elevations allow coffee cherries to mature slowly, contributing to the development of sweetness and acidity.

Red Bourbon is one of the most widely grown varieties in Rwanda, recognised for its red cherries when ripe and its potential for bright acidity, balanced sweetness, and floral characteristics.

For this lot, a dry fermentation washed method is used. After harvesting, the cherries are depulped to remove their outer skin and fruit, leaving the beans coated in a layer of mucilage. They are then fermented without the addition of water, allowing naturally occurring microorganisms to break down the remaining mucilage. Once fermentation is complete, the beans are thoroughly washed before being dried to a stable moisture content.

Unlike wet fermentation, where depulped coffee is submerged in water, dry fermentation takes place without additional water during this stage. This allows the fermentation process to occur in closer contact with the remaining mucilage, while the subsequent washing helps produce a clean and defined flavour profile.

Espresso Roast 200g
Resting period: 14 days from roast date