Rwanda Akagera Anaerobic Natural

Slovak roastery Concept Coffee Roasters and their Rwanda Akagera in Anaerobic Natural processing

A vibrant, expressive brew with notes of tropical fruits and creamy banana, drizzled with honey. The whole is crowned with an elegant finish with a hint of crushed cocoa nibs.

Flavor notes: tropical fruits, banana, honey, cocoa nibs. ☕🍌🍯🍫

Stanislas Kayitera is a dedicated coffee farmer from the western part of Rwanda. As a family man, he relies on the annual coffee harvest to support his loved ones. The most intense period of work is between the second week of March and the third week of April, when the red coffee cherries reach ideal ripeness for harvesting.

Stanislas, along with his family and seasonal workers, meticulously hand-picks the cherries to ensure the highest quality. His commitment to sustainable farming practices and dedication to quality allow him to achieve good incomes, ensuring a stable future for his family and demonstrating pride in his profession.

Stanislas and his family care for 5281 coffee trees on their 2.6-hectare farm, located near the Akagera Washing Station. ☕🌱

Processing:

During the harvest season, coffee cherries are selectively hand-picked by Stanislas Kayitera, his family, and seasonal workers. The collected cherries are then transferred to flotation tanks, where heavier, high-quality coffee cherries are separated from lighter, lower-quality ones.

Sorting accounts for over 70% of seasonal work, but Rusatira believes the effort is entirely worth the outcome. After sorting is complete, fermentation begins. For this lot, the Akagera Washing Station used dry anaerobic fermentation.

The coffee cherries are placed in plastic barrels, which are covered and stored in the shade to control the temperature. Fermentation lasts 72 hours. After fermentation, workers manually remove the fermented cherries from the barrels.

Next, the cherries are spread on well-ventilated drying beds to ensure proper airflow and prevent overheating. The beds are covered with shade nets that allow air to pass through while filtering direct sunlight.

To prevent too rapid drying and preserve a rich flavor profile, the cherries are repeatedly moved between sun and shade throughout the day. At Akagera Washing Station, direct sun exposure is limited to about 6 hours daily, mainly in the late afternoon, due to local climatic conditions.

The drying process takes 34 days until the cherries reach the appropriate moisture level and are ready for further processing. ☕🌞

Packaging:

250g of whole bean coffee in an elegant jar