Gasharu Anaerobic

Umuko Coffee, Nyamasheke, Rwanda

Harvested between 1700m - 2100m, and vigorously sorted prior to drying, this coffee represents the best the region has to offer. Grown in close proximity to Nyungwe National Park, the farm regularly experiences heavy rain, which contributes greatly to the depth of flavor and body of this coffee.

Gasharu Anaerobic experimental coffee undergoes 72 hours of anaerobic fermentation in the cherry and is then sun dried for 4-6 weeks on raised beds.