After careful selection, ripe coffee cherries from Rwanda are placed in sealed tanks and fermented for up to 72 hours in an oxygen-free environment. This slow and controlled process allows the coffee to naturally develop greater complexity, sweetness, and depth of flavor.
No additives, flavorings, or artificial ingredients are used. The unique characteristics come entirely from the coffee itself, revealing an expressive cup that reflects its origin, variety, and processing.
The Result: Our 72 hour anaerobic fermentation enhances the coffee’s natural potential, creating distinctive flavours profiles with vibrant fruit notes, refined sweetness, and exceptional complexity all developed naturally from the bean and its terroir.
